Ribbon Noodles with Lingfish Top Sauce From the Steamer

For the ribbon noodles, wash ling fillet, dab dry and cut into 3-4 cm cubes. Clean the zucchini, cut in half lengthwise and cut into 1 cm cubes. Place both in an unperforated cooking container and season with salt and pepper.

Tie together bay leaf, thyme and rosemary and add. Mix cream, wine and broth and pour over the top. Knead flour and butter, form small dumplings, spread in the liquid and cook (at 100°C for 6-8 minutes).

Meanwhile, cook pasta in boiling salted water according to package directions, drain and drain.

Remove bouquet of herbs from top sauce. Carefully stir flour dumplings into the sauce with a fork, season to taste and serve with the noodles.

Preparation Tip:

A wonderful pasta recipe with fish!

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