Try this delicious pasta dish:
Wash the pike-perch fillet under running water, dry it and cut it into bite-sized pieces. Sprinkle the cubes of pike-perch with wine vinegar and the juice of one lemon, season with salt and pepper and leave to stand in the refrigerator for 10 to 15 minutes. In the meantime, heat the beef broth with the white wine. Add the fish cubes to the broth form, cook at moderate temperature and remove. Stir the whipped cream and flour together until smooth, add to the broth and cook at a moderate temperature until it thickens.
Season heartily with pepper, juice of one lemon, salt and saffron. Stir the dill into the sauce. Add the egg noodles, mix well and heat through. Arrange the saffron noodles, place the pike-perch fillets on top, garnish with herb sprigs and bring to the table on the spot.
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