Zucchini Stuffed with Pike on Spinach Noodles and Lime Sauce

Finely dice the pike fillet or turn through the middle disc of the meat grinder and place in a suitable bowl. Mix with the chives, garlic, shallots, juice of one lemon and zest and the finely diced bacon, season heartily with pepper & salt and chili from the spice grinder. Rinse the zucchini, chop the ends and cut the zucchini in half. Using an apple core cutter, scoop out the inside of the zucchini. Fill with the pike mixture and place the zucchini on the greased steamer insert of a steamer.

Bring 100 ml white wine, 300 ml fish stock, 30 ml Noilly Prat, peppercorns and lime zest and juice to the boil in the steamer, place the cooking tray with the stuffed zucchini on top, cover with the lid and cook at 70 °C to 75 °C for about 15 to 20 minutes. Then remove the zucchini. Heat 20 ml olive oil and 20 g butter in a frying pan, season with pepper & salt and brown the zucchini on all sides. Pluck the kitchen herbs from the stems, chop them finely, add them to the frying pan and glaze the zucchini with them. Sprinkle the Parmesan over the zucchini and gratinate in the oven under the broiler.

Cook the tagliatelle in enough salted water until al dente, then drain. Boil the steaming juices of the zucchini with whipping cream and lime juice, cook until creamy and season with pepper & salt.

Pour the stock through a sieve to the pasta and add a little bit of seasoning butter of the zucchini.

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