Sole with Curd Halushka and Paprika Bacon

Rating: 3.76 / 5.00 (54 Votes)

Total time: 45 min

Servings: 4.0 (servings)


For the sauce:


First prepare the peppers. Cut the peppers into quarters and remove the stems, seeds and membranes. Heat olive oil with garlic and rosemary and cook peppers slowly. Drain on paper towels (reserve oil), remove skin and cut into fine strips. Scald runner beans briefly in boiling water, drain. Place eight (!) slices of bacon on a baking tray covered with baking paper and fry in the oven preheated to 180 °C until crispy (set one slice aside). For the sauce, reduce Noilly-Prat together with white wine to half. Add fish stock and remaining bacon and reduce again. Remove the bacon and thicken the sauce with cold butter. Season with salt and keep warm. Boil plenty of salted water and cook pasta sheets in it until al dente. Strain and toss in hot butter. Season with salt and nutmeg. Meanwhile, in a saucepan with steamer insert, add about 3 fingers of water and bring to a boil, covered. Salt sole fillets, place in the steamer insert and steam for 2 minutes. Arrange one pasta sheet on each plate, place sole fillets together with bell pepper strips and one bacon slice on each. Gently sauté blanched green beans in olive oil set aside, salt and arrange on top of bacon. Mix curd cheese with liquid cream, salt and Tabasco sauce and heat slightly. Place second pasta sheet on top and cover with curd cream. Place the remaining crispy bacon on top. No

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