Spaghetti with Small Lake Fish and Anchovy SauceTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:176 kcal
Proteins:4.6 g
Fats:10.6 g
Carbohydrate:16.1 g
Fibers:1.4 g
Sugar:1.8 g
Cholesterol:5.6 mg
Sodium:57 mg
Calcium:30 mg
Energy:266 kcal
Proteins:7 g
Fats:16 g
Carbohydrate:24.3 g
Fibers:2.1 g
Sugar:2.7 g
Cholesterol:8.4 mg
Sodium:86.2 mg
Calcium:45.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
200
g
thin spaghetti
4
small lake fish
shad, bleak, etc
2
tomatoes
40
g
anchovy fillets in oil
50
g
bread
2
cloves of garlic
60
ml
olive oil
5
ml
butter
METHOD
- Peel, seed and dice the tomatoes.
- Heat 1 tbsp. olive oil in a small saucepan, briefly fry a clove of garlic, add the tomatoes, season with salt and simmer till cooked.
- Mince the anchovies and dissolve them in 2 tbsp. hot oil with a clove of garlic.
- Fillet the small lake fish and fry lightly with a little salt in the remaining oil.
- Remove the crust from the bread, press it through a sieve and brown lightly in a small pan with the butter.
- Cook the spaghetti in plenty of boiling salted water, drain, cool in running water and drain again.
- Place the spaghetti in a large earthenware bowl, season with the anchovy sauce and tomato, and mix well.
- Divide the spaghetti among individual plates, place the fish fillets on top and garnish with the bread.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
The first course features lake fish: spaghetti with a condiment of anchovy sauce and fillets of shad, bleak and other small lake fish.
