Ingredients for 4 people:
20 g dried porcini mushrooms
1 clove of garlic
1 onion
½ bunch parsley
½ bunch chives
250 g filet of stonefish
250 g salmon fillet
4 tbsp oil
1 tbsp flour
100 ml white wine
200 ml stock (ready-made)
Salt
Pepper
400 g spaghetti
Preparation:
1. Soak the porcini mushrooms in lukewarm water for 20 minutes. Dice the garlic and onion finely. Chop the parsley and cut the chives into fine rolls. Cut both fish fillets into large cubes (2-3 cm).
2. Heat the oil in a pan and fry the onion and garlic until golden brown. add the fish cubes and the mushrooms and fry for another 5 minutes. Sprinkle with flour and deglaze with wine. Add the parsley, pour in the stock and simmer for 10 minutes. Season with salt and pepper.
3. Cook the pasta al dente according to the instructions on the packet, drain and arrange on serving plates with the fish and mushroom sauce. Sprinkle with chives.
Preparation time approx. 45 minutes
Nutritional values per person approx.:
Calories: 498
Joule: 2083
Protein: 37,2 g
Fat: 20,6 g
Carbohydrates: 37 g
(FoodCentrale by ddp images)
