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    Traditional Swabian Spaetzle with lentils



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    Asian Mie-Noodle stir-fry with pike-perch fillet




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Calici with Mediterranean Fish Curry

Calici with Mediterranean Fish Curry


  1. Cook the Calici in a large pot with boiling salted water until al dente. Drain.
  2. Wash and chop the vegetables.
  3. Peel and finely chop the onion.
  4. In a pot, melt the butter and sauté the onions. Stir in the flour.
  5. Slowly whisk in the milk to get a creamy sauce. Season with curry powder, salt and pepper. Then add the vegetables.
  6. Fry the fish fillets in a pan with oil, then cut into small pieces. Add fish and pasta to the sauce and serve.

Ingredients [4 servings]

  • package ALB-GOLD Calici tricolore
  • 15 oz seasonal vegetables (e.g. sweet pepper, carrots, courgette)
  • 1 onion
  • 1 tbsp unsalted butter
  • 1 tbsp wheat flour
  • 8 fl. oz. whole milk curry powder
  • salt, pepper
  • 4 fish fillets (e.g. salmon)
  • 2 tbsp olive oil