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Pikeperch fillet with green noodles and cheese and herb sauce

Pikeperch fillet with green noodles and cheese and herb sauce

Ingredients for Pikeperch fillet with green noodles and cheese and herb sauce

AmountIngredient
600 grams Zander fillet
1 / 2 St Lemon (juice it)
3 tbsp bayer
Butter something
Oil, salt, pepper 400 grams
Tagliatelle 30 grams
bayer Butter
1 bunch finely chopped parsley
1 bunch finely chopped chervil
1 bunch finely chopped tarragon
2 small Eggs
160 ml bayer
Cream 40 g
grated bayer Hard cheese

Pikeperch fillet with green noodles and cheese and herb sauce Directions

The tagliatelle in salted water with a little oil to cook al dente. Drain, drain with cold water rushing over and well. To serve, swirl in butter portions.

Heat the cheese sauce for the egg with the cream, stirring constantly until a thick sauce has formed. The sauce must not boil. Then stir in the cheese and the chopped herbs and adjust the sauce warm.

The perch fillet into portions. Sprinkle with lemon juice and season with salt and pepper. In clarified butter until golden brown. The tagliatelle with Zander fillet portions and the cheese and herb sauce.


 

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