Recipe for 4 portions
Ingredients
• 500grams (4) fillets Tarakihi (minimum order 500grms)
• 500grms (16apprx)Little Neck Cockles (minimum order 1kg)
• 300 grams Smoked White Warehou (minimum order 500grms)
• 200 grams fresh linguini or dried
• 24 cherry tomatoes
• 2 red onion
• Italian Parsley
• 1 red chilli
• Rocket
• Parmesan Shaved
• White wine vinegar
• 1 lime/lemon
• Cream
• White Wine
• 1 clove garlic
Method
Salsa
• Finely dice half the red onion, quarter the cherry tomatoes, finely chop parsley & red chilli ( add chilli to desired heat) place all chopped ingredients in a bowl with one lemon or lime squeezed & about 20mls white vinegar then season with salt & pepper to taste
Linguini
• Bring a pot of salted & oiled water to the boil blanch fresh pasta stirring consistently to keep from sticking once pasta comes back to the boil strain & cool down with cold water immediately and combine with oil to stop from sticking together
Tarakihi
• Check fillets are free from bones or scales then season with sea salt & cracked pepper sit aside till ready to cook
To bring together
• Finely slice the other half of the red onion and finely chop garlic, in a large deep pan Sautee off onion and garlic with a little oil and butter place smoked fish & cockles in pan also then add about 50mls white wine and reduce then add 200mls cream and reduce till cream has a glossy look to it add linguini and season to taste
• Tarakihi panfry with a little oil & butter till nice & golden on both sides but not over cooked
• To plate place linguini in a large dinner bowl then some fresh picked rocket followed by the Tarakihi then top with tomato salsa & shaved parmesan
ENJOY!
Recipe supplied by Gourmet Seafood Chef
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