- 8 red mullet fillets (may substitute with Flounder, grouper or orange roughy)
- 6 tsp pesto al tartufo*
- 1 c heavy cream
- 3 tsp sea asparagus mustard*
- 1 clove garlic, crushed
- 8 Tbsp Sitia olive oil*
- 16 cherry tomatoes
- ½ lb sea asparagus (salicornia or sea beans)
- 6 tsp Vincotto originale or dolce nero orange*
- 1 bag of your favorite pasta*
*All ingredients listed in green are products found at Oil & Vinegar
Pat the fish dry and spread with pesto. Pour the cream in a
saucepan, add the mustard and stir well. Heat the sauce until it thickens a
bit. Season with salt and pepper.
Heat 2 tbsp olive oil and the garlic in a pan. Add the
cherry tomatoes and cook until they rupture. Add the sea asparagus and cook
lightly. Finally drizzle with the Vincotto and keep warm. Prepare the
pasta according to instructions on the package. Meanwhile, heat the remaining
olive oil in a nonstick pan. Bake the red mullet fillets on 350° F for about 20
minutes.
Prepare the plates by first dividing the pasta and the
sauce. Spoon the sea asparagus and cherry tomatoes on the pasta. Finally,
divide the red mullet fillets on each plate of pasta.
