Glazed cod Alex Kumptner served the fish with Pasta

Glazed cod: Alex Kumptner served the fish with Pasta.

Good Catch: Glazed Cod.

Facebook Pinterest Twitter E-Mail 06.10.2018 Share .

TV chef Alex Kumptner glazed cod served with a spicy artichoke-Pasta-sauce.

So-TV-chef Alex Kumptner glazed cod served .

So-TV-chef Alex Kumptner glazed cod served .

Ingredients for 4 servings:

For the pasta dough : 450 g of Semola di Grano Duro, or flour Type 405, 18 egg yolks, 2 Msp. Salt.

For the sauce: 4 artichokes juice of 1 lemon, 4 cloves of garlic, ½ red chili pepper, 3 ripe tomatoes, 8 TABLESPOONS of olive oil, salt, pepper from the mill, 125 ml white wine 300 ml chicken or vegetable broth.

Pimp your Raclette.

New recipe ideas for the new year’s eve.

Also: 600 g cod fillet from sustainable fisheries, salt, 1 bunch of Basil.

Preparation:

1. Knead the pasta dough and all the ingredients to a smooth dough. In cling film temperature minimum wound in the room. 1 HR. let it rest.

2. For the Ragout of artichokes on the stalk to cancel. The top third of the artichokes with a saw knife to cut it. Artichokes upside down on a Board, the leaves from the outside to the inside cut, until the soil is exposed. The “hay” thoroughly with a spoon to remove. The soils of nest and sprinkle with lemon juice.

Fans of the Austrian TV chef, Alexander Kumptner find in this book all the recipes that have marked his (cooking)life, from grandma’s kitchen with the mussels in Thai broth Rahmschmarren to modern Crossover. He tells charming anecdotes and everyday tips and Tricks. (“Alex cook”, ZS Verlag, 160 p., 19,99 Euro)

Fans of the Austrian TV chef, Alexander Kumptner find in this book all the recipes that have marked his (cooking)life, from grandma’s kitchen with the mussels in Thai broth Rahmschmarren to modern Crossover. He tells charming anecdotes and everyday tips and Tricks. (“Alex cook”, ZS Verlag, 160 p., 19,99 Euro)

3. Peel the garlic and press down. Chili cut lengthwise. Tomatoes cut into large pieces, Stalks removed. In a pan heat 3 TBSP Oil and fry the garlic and chilli and fry to sweat. Artichokes, about 4 Min. steam. Add the tomatoes and simmer until they disintegrate. Season with salt and pepper. Pour over the wine and allow to reduce slowly. The broth and the artichokes, 8 to 10 Min. firm to the bite simmer. Artichokes, remove from the stock. Fond pour through a sieve into a saucepan, heat. Artichokes and 2 TABLESPOONS of the olive oil.

4. Fish fillet, wash, Pat dry, into 4 pieces and season with salt. In a pan heat the remaining olive oil and fry the Fillets fry at medium heat until translucent, occasionally turn.

5. From the pasta dough 200 g of measure and on a floured work surface or with the pasta machine roll out thinly and cut it into pieces. Pasta in artichoke sauce, about 3 Min. bite firmly to a simmer. Artichoke-Pasta-sauce and the fish fillets on plates. Basil leaves pluck it .

Leave a Reply

Your email address will not be published. Required fields are marked *