Redfish on Lemon Sauce with Spaghetti Nests

marinate, season, poach in white wine and remove from the broth. Add the lemongrass to the broth, fill with whipping cream, reduce, thicken with cooled cornstarch and refine with lime and grapefruit zest. Cook the spaghetti in salted water and olive oil until al dente, drain, toss in a flake of butter and arrange as a nest on a flat plate.

Cut the cleaned mushrooms into cubes, sauté in olive oil, season with salt and pepper, refine with chopped parsley and place in the spaghetti stars.

Arrange the redfish and the sauce in the center of the plate and garnish with the sprig of lemongrass.

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