• Trofie with red mullet, tuna roe and bresaola di tonno
Serves
4

Cooking

1hr
By
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Ingredients

240g red mullet fillets
400g tomato concasse
¼ cup dry white wine
200ml fish stock
1 large clove garlic, crushed
2 tablespoons extra virgin olive oil
50g tuna roe preserved in oil
320g pasta
100g air-cured tuna
fresh flat leaf parsley, roughly chopped
wheat flour
sea salt
pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

For the concasse, bring a large pot of water to the boil with a big pinch of salt. Cut an 'X' in the bottom of the tomatoes and blanch quickly until the skin starts to come away at the cross. Plunge into iced water then peel. Cut each tomato in half and squeeze out the seeds, then dice.

Slice each fillet of red mullet into 3 pieces and toss in seasoned wheat flour.

Cook the pasta according to the packet instructions, you will need to allow 1 litre of water for every 100g pasta.

While the pasta is cooking, heat the olive oil in a sauté pan and add the crushed garlic. Place the mullet pieces in the pan and cook until crisp on both sides. Add the concasse, wine and stock then season to taste.

Toss the pasta and sauce gently together.

Serve the pasta into 4 individual bowls or a serving platter and top with thinly sliced bottarga, the tuna roe paste and fresh parsley.

Buon appetito!