Fish fillet with shrimp sauce

Fish fillet with shrimp sauce

Fish fillet with crab sauce I prepared with fresh trout fillet, because it tastes particularly juicy. 300 g fresh North Sea prawns make approx. 100 g prawns meat. Defrost and squeeze the frozen spinach. Cut the onion into cubes. In a small saucepan let out 10 g butter, fry half of the onions in it, add the spinach and heat. Press the garlic through the garlic press, add to the spinach and season with salt. Cook Fettuccine in plenty of salted water until al dente. For the crab sauce, let out 10 g butter in a saucepan, add flour and stir with a whisk. Add the milk and stir vigorously to prevent lumps from forming. Fill up with vegetable stock and continue stirring. Turn back to a low setting and season the sauce with saffron, salt and white pepper. Put some crabs aside for decoration. Heat the remaining shrimps in the shrimps sauce. Remove any remaining bones from the trout fillet with fish bones pliers. Cut the fish fillet into broad strips as shown in the picture above. Season fish fillet with pepper, salt and lemon juice. Heat 20 g butter in a coated pan. Fry the fish filet briefly on the skin side. Set the temperature to a low level, turn the fish fillet over and cook for about 1-2 minutes. Arrange the fish fillet with the shrimp sauce and spinach on the fettuccine and sprinkle with the shrimps.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
575 kcal
50 g
52 g
16 g

(C)opyright by Marions Kochbuch