Sea bass with vegetable noodles

Ingredients

• 400 g tagliatelle
• Salz
• 2 large carrots
• 1 medium leek stalk
• 1 Zucchini
• 90 g medallions of sea bass fillet (about 80-8 medallions)
• 2 shallots
• 3 sprigs thyme
• 150 ml white wine
• 100 ml fish stock
• 4 tbsp white wine vinegar
• 1 tbsp sour cream
• 150 g cold butter (cubed)
• 4 tbsp olive oil
• pepper (ground)

Instructions

1. 1.

   Peel carrots, wash zucchini; quarter both and use a vegetable peeler to cut them into thin ribbon-like noodles. Cut leek in half, wash, and also cut into ribbons.

2. 2.

   Peel shallots, finely dice and sauté in 1 tbsp butter. Add thyme, 3 tbsp vinegar, white wine and fish stock, reduce until 4 tbsp remain. Remove thyme and stir in crème fraîche. Gradually fold in the butter cubes, ensuring the sauce does not boil again. Season with salt and vinegar.

3. 3.

   Meanwhile cook noodles in plenty of boiling salted water until al dente, then drain well.

4. 4.

   Season sea bass medallions with salt and pepper, sear in 2 tbsp olive oil for one minute on each side, remove and keep warm. Add remaining olive oil to the pan and sauté vegetable noodles constantly. Mix in Tagliatelle and stir briefly. Season with salt and pepper and plate. Arrange sea bass medallions on top and pour sauce over.