Seawolf with shrimps and black tagliatelle

(max 1 hour in advance) Mix the shrimp in a bowl with horseradish, basil and (freshly ground) pepper to taste. Rub the seaweed fillets with salt, pepper and orange juice and let them lie down for a while. Sprinkle the flour on a plate and roll the fish fillets through.

Boil the tagliatelle in a pan with plenty of boiling water with salt in 7-8 minutes until al dente. Heat the butter in a frying pan and fry the seaweed fillets over medium-high heat in 8-10 minutes brown and done, turning them regularly. Drain the tagliatelle in a colander. Turn a portion of tagliatelle around a fork and let it slide like a nest in the middle of a hot plate. Put a seaweed fillet on it. Scoop the shrimps through the shortening and then spoon them directly onto the seaweed fillet.