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White fish confit with citrus butter, linguine

Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 25 minutes
Energy: 255 kcal / serving

Instructions

  • 1.   Season the fish fillets with fleur de sel.
    In a sauté pan, pour a drizzle of olive oil and the butter, let it melt until it turns hazelnut brown, then place the fish fillets flesh side down first to brown them. Flip the fillets and brown the other side.
    Drizzle with the cooking butter. Set aside.
  • 2.   Cook the linguine in boiling water for 10 minutes.
    In a pan, pour the juice of one orange and one lemon. Zest the lime. Add the lemon supremes.
    Drain the linguine and put them in the pan with a little cooking water. Let them cook for a few more minutes.
  • 3.   Slice the zucchini into thin strips.
    In a pan, pour a drizzle of olive oil with the minced garlic clove.
    Sauté without browning, then add the zucchini slices.
    Cook for a few minutes without browning.
  • 4.   Flake the fish into pieces.
    On a plate, place the fish, zucchini, and pasta.
    Grate the Parmesan cheese and add a few basil leaves.

Ingredients for servings

  • 4 white fish
  • 80 g of butter
  • 2 oranges
  • 1 lime
  • 1 lemon
  • 4 leaf of fresh basil
  • 320 g of liguina
  • 1 zucchini
  • 1 garlic clove
  • 50 g of parmesan
  • 1 pinch of flower of salt

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    255 kcal
    13 %
  • Fat
    20,31 g
    29 %
  • of which saturated
    13,51 g
    68 %
  • Carbohydrates
    8,54 g
    3 %
  • of which sugar
    7,71 g
    9 %
  • Protein
    5,47 g
    11 %
  • Fibers
    3,36 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference