Pasta dishes are always a good idea!
Broccoli rinse, drain well and divide into roses and stems.
Remove the peel from the stems and cut them into 3cm long pieces. Cut the peeled shallots into narrow rings and fry in hot clarified butter until translucent. At the same time, briefly rinse the fish, dry it, remove the bones and cut it into bite-sized pieces. Sprinkle with the juice of one lemon. Add the clear soup with the wine to the shallots form and let it boil. Add the broccoli stems and pasta and simmer gently for about 12 minutes. Season fish pieces with pepper and salt and add to saucepan with broccoli florets after in about 6 min. (More pull than make!). Whip the cream until semi-stiff and mix into the finished dish. Season if necessary.
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