| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 2 | Servings | |
INGREDIENTS
| 2 | Red Mullet; Scaled And Filleted | |
| Olive Oil | ||
| Salt And Pepper | ||
| Pasta: | ||
| 250 | g | Taglierini Or Fine Spaghetti |
| 1 1/2 | tb | Olive Oil |
| 1 | tb | To 2 Truffle Oil |
| 12 | Black Olives; Pitted And Chopped | |
| 3 | tb | Parsley; Finely Chopped |
| Salt And Pepper |
INSTRUCTIONS
Season the red mullet fillets with salt and pepper and set aside. Put a large pan of salted water on to boil. If you are using fast-cooking fresh pasta, put a heavy frying pan or griddle over a high heat at the same time. If your are using dried pasta, put it on as the water comes to the boil. Cook pasta according to instructions. As soon as it is done, drain thoroughly and dress with olive oil, truffle oil to taste, olives, parsley, salt and pepper. Divide between two serving plates and keep warm. Let the frying pan or griddle heat up for 5 minutes so that it is fearsomely hot. Dry the fish and brush the skin with olive oil. Lay skin down on the pan and leave for 2 minutes without attempting to move them. By this time they should be frizzled brown and will come away easily. Before turning, quickly brush the cut side with olive oil. Turn and give the fillets a further 30 to 60 seconds, then lift out and serve on the pasta. Posted to EAT-L Digest 18 Aug 96 Date: Mon, 19 Aug 1996 12:13:40 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : Truffles are horrifyingly expensive and seasonal, but you can get small phials of powerful truffle oil at a fraction of the cost.
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