Tagliatelli with cod, white cabbage and bacon
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20 minutes
Ingredients
For 4 persons
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375 g
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4
cod fillets (+- 150 g pp)
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100 g
strips of bacon
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1
white cabbage
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8 dl
milk
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100 g
grated Gruyère cheese
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2
slices of bread
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30 g
flour
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4 tsp
mustard
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70 g
butter
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2 tbsp
olive oil
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parsley
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salt and pepper
Tagliatelli
Soubry tagliatelli is a ribbon-shaped traditional pasta. It is already pre-cut, making it even easier to eat. Try Soubry tagliatelli paired with a nice piece of cod.
Preparation
- Cut the white cabbage into thin strips. Cook in salted water until tender, then pour off and drain.
- Melt the butter and add the flour. Using a whisk, stir the flour into the butter, taking care not to brown the butter. Slowly add milk until you have a nice smooth sauce. Add cheese and season with salt and pepper.
- Mix the white cabbage with the sauce.
- Fry the bacon strips until crispy. Do not use any fat.
- Crumble the bread and mix in chopped parsley and olive oil.
- Place the cod on a greased baking dish (or use baking paper). Brush the top of the fish with mustard and arrange the bread mixture on top. Place the fish in a preheated oven at 200°C for approx. 15 minutes.
- Cook the pasta al dente in plenty of water, then pour off and drain.
- Scoop pasta onto plate. Spoon sauce over it and sprinkle some bacon on top. Place a piece of fish on top. Garnish with parsley.
