Zander with Green Pasta

Ingredients

• 400 g pike-perch fillet (ready to cook, skinless)
• 1 bulb fennel
• 400 g tagliatelle
• Salt
• 2 tbsp olive oil
• a splash of dry white wine
• 150 ml fish stock
• 2 tbsp crème fraîche
• Lemon juice
• Salt
• white pepper
• 2 tbsp butter
• Lemon slices (for garnish)

Instructions

1. 1.

   Wash the pike-perch fillet, pat dry and cut into ~2 cm cubes. Halve the fennel, trim the core, set aside the green for garnish, and slice the fennel into thin strips. Cook tagliatelle in salted water al dente. Sauté fennel in hot oil 1-2 minutes until colorless. Deglaze with wine and add fish stock. Simmer 1-2 minutes until fennel is tender yet firm. Add fish cubes, cover, cook on low heat for ~2 minutes. Stir in crème fraîche and season with lemon juice, salt, and pepper.

2. 2.

   Toss drained tagliatelle in hot butter, plate, top with fish, garnish with fennel greens and lemon slices, and serve.