Red Mullet and Pasta

Red Mullet and Pasta

Red Mullet and Pasta

It has been a while since I posted any new cooking, but when something new comes along and tastes as good as this does and is easy to make it has to be shared. Fish in the autumn, usually something with potatoes and cream. However, this light dish is really filling and on the darker nights (at least in England) this bit of colour lightens a mood. This serves two as a large main course, but you could cut back a little and serve four as a delicious starter. It is also quick and easy to make. (Serves 4)

For the sauce

  • 35gms linguine pasta per person (prepare according to the instructions)
  • 4 tsp finely sliced red chilli

  • 4 tsp finely sliced garlic

  • 125ml/4fl oz white wine

  • 125ml/4fl oz fish or vegetable stock

  • 4 whole red mullet, filleted, pin boned and cut into strips

  • 2 tbsp flatleaf parsley

  • 1 tbsp basil leaves

  • 1 lemon, zest only

  • salt and freshly ground black pepper

Preparation method

  1. Cook the pasta according to the instructions.
  2. For the sauce: heat a frying pan until hot, add the olive oil, chilli and garlic and gently fry until just softened.
  3. Then add the strips of red mullet and gently fry for a couple of minutes, and then add the white wine and cook until the volume of liquid has reduced and thickened up. Then add the stock cook until reduced again so it is nice rich sauce.
  4. Drain the pasta and stir straight into the sauce.
  5. Finish with the herbs and lemon zest then season with salt and freshly ground black pepper.




About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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One Response to Red Mullet and Pasta

  1. Pingback: Red Mullet and Pasta | Cooking At Zero Degrees

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