Harcsa piccata spenótos tagliatellével

/ only an even number of servings can be ordered /

Cooking time

35 min

700 kcal

calories

Difficult level

easy

Ingredients

Chefbag - Catfish piccata with spinach tagliatelle

What we send:

  • catfish fillet
  • capers
  • parmesan cheese
  • spinach
  • lemon
  • garlic
  • tagliatelle
  • flour
  • olive oil
  • butter
  • salt
  • pepper

Required tools:

  • 2 pcs. pans
  • saucepen

Cooking

Chefbag - Catfish piccata with spinach tagliatelle

1. Tagliatelle

Good pasta requires a lot of water, so boil minimum 1,5 liter cold water in a medium pan. If you cover the foot, it will boil faster. When it is almost boiling, salt it and add a little olive oil as well. Put the pasta in boiling water and stir well right away so that the pasta does not stick together. Cook for approx. for 10 minutes. (If you like al dente, it’s about 5 minutes.) If you cover the foot, it will boil faster. When it is almost boiling, salt it (14g salt for 2 servings of dough) and add one of the olive oils. Put the pasta in boiling water and stir well right away so that the pasta does not stick together. Cook for 7 minutes. (If you like al dente, it’s about 5 minutes.) When done, filter with a filter.

Chefbag - Catfish piccata with spinach tagliatelle

2. Alapanyag

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Cut the lemon in half, then cut one half into articles (set aside for serving), peel the other and cut into cubes. Take out the lemon seeds. Cut the spinach and capers coarsely and the garlic finely.

3. Harcsa

Season both sides of the catfish fillet with salt and pepper, then roll in flour. Heat 3/4 of the butter in a pan. Over medium heat, fry both sides until golden brown (about 3-4 minutes), then add the chopped lemon and capers and fry for another 2-3 minutes, soaking the catfish slices continuously with the juice in the pan. When done, remove from the heat and keep warm.

4. Spenót

Heat the olive oil in a pan and fry the garlic over medium heat (about 1 minute), salt and pepper. When blushed, add the spinach, season with salt and pepper, then simmer, stirring constantly. (about 2-3 minutes)

Chefbag - Catfish piccata with spinach tagliatelle

5. Tagliatelle + spenót

Add the remaining butter and pasta to the spinach. Cook, stirring over medium heat, for 2-3 minutes or until well blended. If the dough feels too dry, add a little water. When done, remove from the heat.

6. Tálalás

Stack the spinach dough on a plate, place the catfish slice on top. Spoon the capers-lemon sauce over the fish, sprinkle with grated parmesan, and place the lemon aside for serving.

Enjoy your meal!

Attention! The portions of the spices are relative, can be reduced or increased according to taste. Cooking time may vary depending on experience.

The recipe description is for preparing 2 servings of food.