| Prep Time | 45 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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Ingredients
- 1 Sandre
- 4 young leeks
- 50 cl fish stock Sets of fish washed up 25 cl of white wine + carrots + onions celery + + + clove bay leaf parsley +
- 60 g of flour
- 0.5 L single cream
- 100 g buttery
- 250 g fresh tagliatelle
- salt pepper
Ingredients
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Instructions
- Deburr, Shuck, empty fish.
- Raise the nets and expand them into sections.
- Prepare an aroma with bones, wine, mirepoix of carrots, celery, onions, one nail cloves, bay leaf and green parsley.
- Meanwhile, do blondir 60g flour 60g butter, then add gradually the stock, let simmer for 20 minutes to remove the taste of flour.
- Slice the leek, blanch it quickly and let the sweat lightly in a knob of butter.
- Cuisez les tagliatelles à grande eau salée et avec un filet d'huile d'olive, cuisson "al dente"
- Gently fry the pieces of zander 3-4 minutes on each side.
- Iron the sauce through a sieve or colander fine then link it with the cream before adding 20 grams of butter. Whisk well and adjust seasoning.
- Make zander on tagliatelle nest, coat lightly with the sauce, add a mesh-y sauce spoon outline pasta. Garnish with some chopped chives and chervil branch costs.
Recipe Notes
Recipe from the restaurant The Alexain to Niederbronn-les-Bains ! Good tasting !
With this recipe, we recommend:
Christine Riesling
