300 g leek, in rings
2 carrots, in julienne
1 parsnip, sliced
250 ml single cream 15%
500 g tortelloni ricotta/spinach
120 g shrimps
a few sprigs of dill (or parsley)
1 egg, lightly beaten
100 g flour
100 g bread crumbs
salt and pepper
1. Cook the tortelloni are cooked as stated on the packaging. Stew the pastinaakreepjes 5 minutes in olive oil. Add the carrots and the leeks and stir-fry for 2 minutes. Pour in the cream and leave for 10 minutes to simmer on a low flame. Season with nutmeg, salt and pepper.
2. Season the fish fillets with pepper and salt, roll them through the flour and then the egg and the breadcrumbs. Fry them golden brown in hot olive oil.
3. Drain the pasta and mix under the creamy fruit. Divide onto plates, and place each fish fillet on. Finish with the shrimp and the dill.
Fan of fish? Try our zalmrolletjes!
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