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Pasta with smoked stalks, fennel and lemon

Mains
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Pasta with smoked stalks, fennel and lemon

1Lemon
1smallFennel tuber + top
1/2tbspBlue poppy seed
150gLumpfish ROE
250-300gSmoked fillet of lumpfish
300gPasta
6tbspOlive oil

Instructions for Pasta with smoked stalks, fennel and lemon

To prepare the Pasta with smoked stalks, fennel and lemon recipe, please follow these instructions:

Pick the pork fillets in even pieces. Cut lemon peel away so that the meatbone is blotted. Cut the lemon loosely between the obstacles with a small sharp little knife. Cut the individual lemon boats into smaller pieces.

Hold the lemon over a bowl to collect the juice. Press the "hull" over the bowl. Cut the fennel very thinly. Mix with lemon juice.

Lun olive oil in a saute pan. Turn the birch, pebbles, fennel and lemon boats in and warm it all up. Cook the pasta as instructed on the package and let it drip off. Turn it into the sauce. Distribute the roots in this. Cut fenneloppe and come on top.

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