Mussel with antiboise and tagliatelle

Name: Mussel with antiboise and tagliatelle
Ingredients: 2 Garlic cloves; 5 banana shallots; 2 red mullet fillets; 10 Tomatoes; tagliatelle; 2 Olive oil; 25 g Capers; 5 White wine; 50 g Black olives

Delicious pasta dish with red mullet, ideal for the spring or summer menu.

Ingredients

2Garlic cloves

5banana shallots

2red mullet fillets

10Tomatoes

tagliatelle

2Olive oil

25gCapers

5White wine

50gBlack olives

Preparation

Sauté the chopped garlic with the diced banana shallot.
Add the white wine and reduce until about 1 dl remains.
Cut the olives to the desired size and chop the capers.
Peel the tomatoes and cut into concasse.
Add the tomato concasse, chopped black olives, capers, and olive oil to the shallot, white wine, and garlic.
Cook the tagliatelle.
Brush the skin side of the red mullet fillet with a little oil.
Crisp the skin with a blowtorch.
Finish cooking the fillet in an oven at 180°C.
Place the roasted red mullet on the tagliatelle, spoon the antiboise around it.
Serve immediately.

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