Recipe - Red Mullet On Pasta With Truffle Oil

2 Red Mullet; Scaled And
Filleted
Olive Oil
Salt And Pepper
Pasta:
250 g Taglierini Or Fine Spaghetti
1 One half tablespoon Olive Oil
1 tablespoon To 2 Truffle Oil
12 Black Olives; Pitted And
Chopped
3 tablespoon Parsley; Finely Chopped
Salt And Pepper

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 fastcooking 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 EATL 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.