Fish Spaghetti in Cream Sauce

Alright, so maybe it’s not really cream. But it’s pretty close I reckon, and less heartstopping, I think.

  1. Get your quick-cook spaghetti boiling together with the chopped carrots in a pot on the hob.
  2. In a skillet on medium low heat, melt a hunk of butter, then add in a splash of wine, a squeeze of lemon, a small amount of garlic puree and a thin slice of ginger. Crack in some salt and pepper too. Make sure you’ve got enough liquid to baste the fish.
  3. Once everything has combined, remove the slice of ginger, it has done its job.
  4. Make sure the fillet of fish has been pat dry, gently place it in the pan and baste it away on medium heat.
  5. Remove as soon as the fish is cooked. Take care not overdo it.
  6. Drain your spaghetti if it’s done.
  7. With the remaining butter and fish liquid rendered, add equal volumes of milk and flour. TIP! Usually, I add the milk to determine the amount of sauce I want, then add a little more milk, before adding flour in small quantities till the desired consistency.
  8. Taste the sauce and adjust the seasoning accordingly. Squeeze more lemon juice if necessary.
  9. Serve the sauce drizzled over the fish and spaghetti.
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About skinnynigel

If this recipe works for you, let me know below! View all posts by skinnynigel

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