Recipe: Meagre Fillet in Turmeric Cream

1 In a liter of water add your tea ball then at boiling point pour your pasta for 15 minutes of cooking then turn off the heat and cover.

2 In a sauté pan pour the white wine, shallot, cream salt and pepper then at boiling point add your fish fillets cook 5 minutes then stop cooking and cover for 5 minutes minimum.

3 Drain your pasta then add olive oil salt pepper and a few diced candied peppers and lemon thyme then keep warm.

4 Remove your fish fillets place them in a dish then reduce the cooking until it is like a cream then add your tablespoon of turmeric test the seasoning.
Plating.
In beautiful plates, the 2 fillets on each side, the small pasta in the center and then coat your fish with the hot sauce.