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Tagliatelle with Atlantic redfish in a buttery walnut sauce

Tagliatelle with Atlantic redfish in a buttery walnut sauce

What you need:

  • 500g tagliatelle made with eggs

  • 4 redfish fillets with skin

  • 50g butter

  • 50g walnuts

  • lemon

  • olive oil

  • salt and pepper

 

Method:

  • Put 3 liters of salted water to the boil

  • Heat the plates in oven at 50 degrees

  • In a pot, melt the butter

  • Fry the fillets in olive oil, skinside down for 4-5 min in a medium hot pan

  • Season the fish with salt and pepper

  • Add a lid on the frying pan after 2 min

  • Cook the pasta for 4-5 min or until al-dente

  • Put pasta into a sieve

  • Save a little pasta water to eventually add to the butter sauce

  • Gently mix the pasta and the butter sauce

  • Add the walnuts

  • Serve on heated plates with lemon

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