130 g | cod liver |
200 g | pasta |
2 cloves | garlic |
2 | shallots |
130 g | cod fillets |
10 sprigs | parsley |
2 tbsp | fish stock |
2 tbsp | white wine |
2 | egg yolks |
20 g | Parmesan cheese (grated) |
½ | lemon |
olive oil | |
salt | |
pepper |
Bring a large pot of salted water to a boil and cook pasta al dente. Drain and set aside.
Chop garlic cloves and shallots. Heat some olive oil in a frying pan and add shallots and garlic. Cook until fragrant.
In a bowl, mix egg yolks with grated Parmesan and season with black pepper.