Day 17, Catfish with Tortellini pasta in Clam Sauce

250     grams     tortellini filled with paprika and cream cheese

300-400  grams     catfish filet or any white firm fish filet

6         pieces     bacon slices

1         tablespoon  olive oil

100     grams     broccoli florets, blanch in boiling water for 2 minutes

50       grams     carrots, sliced in sticks, blanch in boiling water for a minute

salt and pepper to taste

slice of lemon to garnish

Sauce:

3   tablespoon     butter

2   tablespoon     flour

1/4  cup              heavy cream

1/2  cup              chicken broth or water

1/4  cup              mussels or clams

2     tablespoon   chopped parsley

1     tablespoon   chopped dill

salt and pepper to taste

Boil water in a small casserole to blanch the vegetables and cook the tortellini pasta.  Slice the fish filet into 2 serving pieces of about 150-200 grams each.  Then wrap 3 slices of bacon on each fish. Pepper to taste the fish. Heat a griddle pan and baste the pan with 1 tablespoon olive oil.  Once the pan is hot, grill the fish until its cook and tender.

In a sauce pan, melt the butter and add the flour.  Stir until the flour and butter are well mixed.  Add the broth or water, heavy cream, mussels, parsley and dill.  Simmer in low medium heat until the sauce thickens.  Season to taste.  Get a hand held mixer and blitz the sauce until smooth.  Reduce to a low heat and set aside while you plate up.

To plate: layer the pasta, vegetables and the fish.  Spoon about 3-4 tablespoon of the white mussel or clam sauce over the pasta and fish.  Garnish with a slice lemon on top.

 

CATFISH WITH TORTELLINI PASTA IN CLAM SAUCE