Good Fish Guide
Fish of the month recipe for Mullet, Red, Striped red mullet
Garganelli with red mullet
PreparationFirst take the butter out of the fridge to let it soften. Pit the olives
To make the stock, heat the olive oil in a pan. Add the vegetables, bay leaf, peppercorns and parsley stalks. Sweat for a couple of minutes to soften, but not colour.
Add the red mullet bones and continue to cook until the bones start to stick to the pan.
Add the white wine and cook until the alcohol has evaporated completely.
Add the tomato paste and carry on cooking over a low heat for another two minutes or so, taking care that the paste does not burn. Add a little water, enough to almost cover but not quite
Bring to the boil and then turn down the heat and simmer for 10-15 minutes
Pass through a fine sieve and keep on one side
Put the butter in a bowl
Crush the mullet liver, preferably with a pestle and mortar, or with a rolling pin, or hand blender. Then mix with the butter it should be a nice, pink colour
Chop the red mullet fillet or fillets, and keep at room temperature
Get a large pan of boiling, salted water ready (see note)
Put in the fresh tomatoes, and let them blanche for about 10 seconds, take them out with a slotted spoon, put them under the cold tap, then peel them. Cut into half and de-seed, then cut each half into four, so that you have eight pieces
Heat half of the olive oil in a large saute pan. Because you want to cook the garlic (so that it is digestible) but not burn it, (or it will be bitter), it is a good idea to tilt the pan a little, so the oil flows into one spot, an put in your garlic so it can cook in this depth of oil. That way it will be less likely to burn. Cook it gently for a few minutes until it starts to colour
Add the red mullet and cook for 1-2 minutes until the fish starts to stick to the pan. Keep scraping it and it will crumble
Add the white wine, then the fresh tomato and olives. Finally add the tomato passata and cook for another 2-3 minutes
Meanwhile cook the pasta in the boiling water for about a minute less that then time given on the packet (usually 6-7 minutes)
Drain the pasta (keeping back some of the cooking water) and add the pasta to the sauce with the rest of the olive oil
Just before serving, beat in the liver butter with a wooden spoon. Finish with the chopped parsley