Tagliatelle With Strawberries & Lemon Sole With Pepper

500 gr tagliatelle
400 gr lemon sole
2 tablespoons olive oil
black pepper freshly grated

for the sauce
150 ml white wine
200 ml fish stock
1 tablespoon maize starch
150 gr Boursin with black pepper

250 gr strawberries
1 tablespoon pickled pink pepper

Wash strawberries and cut them into halfes or quaters.

Cook tagliatelle until al dente.

Cut the fish into ~2 cm slices. Roast in olive oil for about 2-3 minutes, season with salt and pepper, keep warm.

In the pan (fish removed!) add white wine and reduce. Add fish stock and maize starch plus cheese. Season with salt if needed.

Mix noodles with fish, sauce & strawberries and season with pink pepper.

This goes really good with a tasty and smooth