VERMICELLI WITH FILLETS OF RED MULLET

COOKBOOK: PASTA & ITALIAN - Super Cookery
RATE: β€οΈβ€οΈππ»ππ»π²π²
Where do you buy red mullet? I donβt think even my local fish market has any! Paul insisted that I cook it with a different fish as he is not a fan of mullet and I personally do not recall ever having any.
I made it with Bass and it was nice. Not one of my favourite pasta dishes but not bad either. As I have mentioned before, pasta should never be eaten for hours after it has been prepared in the sauce and it will taste even better the day after.
I told the fam that dinner was βfish in pastaβ and they all cringedβ¦..but hey, I donβt cheat! Thats what was chosen for the week and thatβs what weβre eating!
It wasnβt as bad as it sounds. Could have had some other ingredients to have given it a stronger more defined taste. Admittedly I didnt use the anchovies due to some pressure from my girls!
I could see this dish more like a starter rather than a main meal.
RECIPE: I changed the method in the recipe because it sounded way too dry for a pasta dish.
There is no way that the remainder of the liquid will need a further 35mins to reduce in half. To do this, there will be very little amount of liquid left. I didnt feel that it required to be thickened either so there was no cornflour used. I mixed the liquid and cream and tossed the pasta in the sauce with the herbs and the fish (i.e I didnt place the fish on the top of the pasta) .
Good luck if you wish to make this one but I personally wouldnβt make it again.

RECIPE
SERVES 4
1kg of red mullet fillets
300mls of white wine
4 shallots, chopped
1 clove of Garlic, crushed
3 tablespoons of mixed herbs (can be dry herbs)
Finely grated rind and juice of 1 lemon
pinch of nutmeg
3 anchovies, chopped roughly
2 tablespoons of cream
1 tablespoon cornflour
450g vermicelli
1 tablespoon olive oil
salt and pepper
Place the red mullet fillets in a large casserole. Pour over the wine and add the shallots, wine , garlic, herbs lemon rind and juice, nutmeg and anchovies. Season with salt and pepper to taste. Cover and bake in a preheated oven at 180C for 35minutes.
Carefully transfer the mullet to a warm dish. Set aside and keep warm.
Pour the cooking liquid into a pan and bring to boil. Simmer for 25minutes until reduced by half. Mix the cream and cornflour and stir into the sauce and thicken.
Bring a pan of salted water to the boil. Add the vermicelli and olive oil and cook until tender, but still firm to the bite. Drain the pasta and transfer to a warm serving dish.
Arrange the red mullet fillets on top of the vermicelli and pour over the sauce. Serve immediately.


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