Linguine with Pike-Perch and Beetroot

01Method

1. 1

   Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.

2. 2

   Slice the garlic cloves as thinly as possible using a mandoline or grater, then blanch by briefly immersing in boiling water, transferring to an ice bath, and patting dry with paper towels.

3. 3

   Heat oil in a shallow pan, add the dried garlic slices, and fry until golden and crispy, then transfer to paper towels and season lightly with salt.

4. 4

   Warm olive oil in a skillet over medium-high heat, season the fish fillet with salt, sear it well on both sides, then add butter and continue cooking.

5. 5

   Transfer the pan to a preheated oven at 120°C and bake for approximately 15 minutes until the fish is cooked through.

6. 6

   Process the beetroot into a smooth purée, pour the sour cream into a saucepan, season with salt, bring to a gentle simmer, then stir in the beetroot purée and toss gently with the cooked linguine until the sauce coats the pasta and turns it pink.

7. 7

   Arrange the pasta on a serving plate, top with the fish fillet, scatter the crispy garlic and fresh dill over the top, and drizzle with the warm oil and butter mixture from the cooking pan.