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Pasta al Pesce

This dish has a pleasant slightly salt taste because of the addition of samphire.

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  • 4 persons
  • 30 min.
  • Main dish
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Recipes from Oil & Vinegar

Nice to know

Samphire is a soft, crispy and slightly salt vegetable from the sea. The tubular shaped vegetable is mostly cut from the marshes in the wild. Samphire is a pioneer plant and no other plant is resistant to the salt conditions. The plant absorbs the salt during their growth, resulting in a salty taste. The plant grows best in a rich organic soil with a lot of nitrogen and with a regular salt water release. Seeds from the largest plant that are closest to the tide line are the best ones, and they have to be collectes in the autumn and sown during spring. When the plant measures around 15 centimeters high, the upper 10 centimeter can be harvested. The other branches will grow further. When cleaning samphire, remove the stiff and woody parts and wash the vegetable short in cold and fast running water. Blanch the vegetables a few minutes or stir-fry vegetables with onion.

Samphire and fish, an excellent combination!

  • Getting started

    Pat the red fish dry and spread with the Pesto al Tartufo . Pour the cream in a saucepan, add the Mustard Sea Asparagus and stir well. Heat the sauce until it thickens a bit. Season with salt and pepper.

    Step 2

    Heat 2 tbsp Olive Oil for baking 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 Crema Balsamic Glaze Naturel on and keep warm. Prepare the pasta according to the instructions on the package. Meanwhile, heat the remaining Olive Oil for baking in a nonstick pan. Bake the red mullet fillets on 175 C for about 20 minutes.

    Step 3

    Prepare the plates by first dividing the pasta and the sauce. Spoon the samphire and cherry tomatoes on the pasta. Finally, divide the red mullet fillets on each plate of pasta.

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