Fish Stew with Penne

Try this delicious pasta dish:

1. cook the penne in salted water until al dente, drain. Divide the pike-perch and salmon fillets into 4 pieces. Place them side by side in the steamer.

Cut shallots and garlic into small cubes. Cut carrots and celery into small cubes. Put 4 dill tips aside, chop the rest. 3.

Heat 2 tbsp. olive oil in a saucepan with a sieve insert and sauté shallots and garlic, sprinkle with curry powder. Extinguish with white wine and fill up with fish stock, simmer for 3 minutes.

Put the steamer with the fish pieces over this curry sauce. Salt, season with pepper & cover and steam for 6 min at medium heat.

Remove pike perch and salmon with steamer insert from the pot, cover with aluminum foil and keep warm. To the curry sauce add the whipped cream form, 5 min lightly bubble.

Divide the fillets into 4 pieces and fry the flesh side in olive oil. Turn & roast with the skin side crispy. Add carrots, celery and leek cubes and cook for 12 minutes. Season with salt, pepper & sprinkle with chopped dill, remove from heat.

7. drain penne and drain. Toss briefly in butter and season with salt & pepper. Finely grind curry sauce, season with salt.

Arrange penne in deep plates, pike-perch, salmon and gilthead fillets on the noodles. Form curry sauce over it and garnish with dill. Serve immediately.

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