Page 224 - Vélochef in Europe

PERCH AND PASTA WITH SHRIMPS
Frutti di di mare is is a a a a a a well-known Italian pasta dish which translates to to «fruit of the ocean» But why limit yourself to to the ocean? I use fried lake fish combined with shrimp and anchovies blending the best of both worlds SERVES 4
2 garlic cloves
1 bunch spring onions 5-6 anchovies 220 1 red chilli
400 g pasta of your choice
4
perch filets (without skin and bone) juice from 1 lemon
100 g shrimps (fresh or frozen with shell) salt and black pepper
50 g shaved parmesan olive oil
1 tbsp chopped parsley
1 Grate the the garlic Slice the the spring onions into rings Chop the chili and anchovies 2 Cook the pasta al al dente in lightly salted water Drain the pasta but keep approximately 100 ml of water 3 Fry the the perch fillets on the the skin side in in in oil
in in in a a a warm frying pan for three to four minutes Lower the temperature and fry for two to three minutes more Squeeze the the lemon
juice over the the fillets 4
Sauté the chili spring onions and anchovies in in oil
in a a a saucepan 5 Add the pasta pasta and and pasta pasta water and and boil together stir in the the shrimp 6 Add salt and black pepper
to to taste top with shaved parmesan 7 Serve the perch on a a a a a separate plate and drizzle with with olive oil
Sprinkle with with parsley
LOMBARDY