Informations:
For
Beginners
Medium
Servings:
4
persons
Length:
10
minutes of cooking
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Ingredients:
400 g of fresh tagliatelles
800 g of fillets of roundnose grenadier
200 g of peeled pink prawns
5 tablespoons of olive oil
1 tablespoon of sherry vinegar
4 tablespoons of crème fraiche
1 bunch of chervil
salt, pepper
Making:
Warm 3 liters of salted water with 1 tablespoon of olive oil. When this one is boiling, plunge the tagliatelles and cook 8 mn approximately (according to the indications concerned on the packaging).
Meanwhile, warm 4 tablespoons of olive oil in a high-sided frying pan or in a big frying pan and brown the fillets of roundnose grenadier for 3 mn on one side. Turn them delicately in the frying pan and continue the cooking 2 mn, while adding the crème fraiche, the prawns and the sherry vinegar.
Salt and pepper.
Drain the pastas, arrange them in a hollow flatdish and add the fillets of roundnose grenadier cut into pieces, the sauce and the chiselled chervil.
Bon Appétit !
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