Pandora (Fish) With Linguine

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    pandora fish, scaled & gutted (about 1.5 kilos)
  • 300
    g sliced mushrooms
  • 1
    onion, chopped
  • 1
    teaspoon rosemary, crushed and dried
  • 112 12
  • 1
    tablespoon olive oil (for fish)
  • 2
    tablespoons olive oil (for vegetables)
  • 3
    ounces grappa (without aniseed) or 3 ounces tsipouro alcohol (without aniseed, 2 shots)
  • 1
    teaspoon salt
  • 12
    teaspoon green peppercorn, ground
  • 12
    teaspoon black pepper
  • 60
    ml water (approx)
  • 120
    ml water (for the mushrooms)
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DIRECTIONS

  • Remove the fins with a sharp knife.
  • Hold the fish in one hand and with the other put the tip of the knife blade into the gut opening and cut as far as the head.
  • Open out the gut, separate the two halves, and remove the tail, spine and head.
  • Remove the small bones with tweezers and rinse the fillets well.
  • Saute these in the oil for 2 minutes in a frying pan and add one shot of grappa.
  • Add half the salt, the pepper, half the rosemary and the 60 ml of water and simmer for 4-6 minutes.
  • Boil the linguine according to the instructions and drain.
  • In another pan, saute the onion in oil until golden.
  • Add the mushrooms and continue to saute for 1 minute, stirring constantly.
  • Add the rest of the spices, the rest of the rosemary and then the rest of the grappa.
  • Add the 120 ml of water and cook for anther 2 minutes to release the mushrooms’ juice.
  • Mix the linguine and mushroom mix in a large bowl.
  • Serve with the fillets.
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