Pollock with Fettuccine

 Ingredients: For 4 servings: 800 g pollock fillet (can be replaced with cod fillet); 600 g fettuccine (or tagliatelle, I had homemade from the ravioli recipe); olive oil; salt and freshly ground pepper; 1 tablespoon fresh thyme; 20 g butter (1 tablespoon); 1 onion; 1 cube of organic chicken (or chicken broth); 250 ml water; 60 ml white wine; 1 teaspoon white wheat flour; 3 tablespoons sour cream; 1 green onion;

Preheat the oven to 230°C (gas 8). This step is essential to ensure even cooking and a crispy texture of the fish. Take an onion and chop it very finely, as this will allow the flavors to release more quickly and integrate perfectly into the sauce. In a pot, bring salted water to a boil, and in the meantime, prepare the fish. It should be well dried with a kitchen towel to remove excess moisture, then season it with salt and pepper to taste and generously brush it with olive oil. On top of the fish, add a few sprigs of fresh thyme, which will provide a wonderful taste and irresistible aroma.

Place the fish in a baking dish lined with aluminum foil, which will help retain the juices and make cleaning easier. Leave it in the oven for about 10 minutes, then reduce the temperature to 200°C (gas 6) and continue baking for another 5 minutes, being careful not to dry it out, as dry fish will not have the same flavor. Meanwhile, heat a pan in which you add the butter and sauté the finely chopped onion for 4-5 minutes until it becomes translucent and starts to caramelize slightly. This will add a sweet note and a pleasant texture to the sauce.

Once the onion is ready, add water, a stock cube, and the wine, letting everything boil. Reduce the mixture for about 15 minutes so that the flavors concentrate. Once the liquid has reduced, add the flour to thicken the sauce, stirring constantly to avoid lumps. After the sauce has thickened, turn off the heat and incorporate the cream, freshly ground black pepper, and a few thyme leaves.

Meanwhile, put the pasta in the boiling water, following the instructions on the package. If you choose homemade pasta, it will cook much faster, in about 2-4 minutes. When the pasta is ready, drain it and drizzle with a little olive oil to prevent sticking.

For an alternative option, the fish can be fried, which will enhance the flavors and provide a crispy crust. After it has been dried and seasoned, heat 3 tablespoons of olive oil in a deep pan and fry the fish on both sides until golden. Two minutes before taking it out, add a little fresh thyme to intensify the aroma. Finally, squeeze a splash of lemon juice to add a touch of freshness. This dish will surely be a delicacy.

 Tags:  onion chicken meat unt flour oil sour cream wine olives