COOKING EVERY FISH IN THE WOLRD 🐟 🌎 • Episode 14 - Thicklip Grey Mullet • BIN: Chelon labrosus Fr: Mulet lippu GER: Dicklippige Meeräsche IT: Cefalo bosega ESP: Muble / lisa CRO-SRB: Cipal putnik • Fish: Fin & Flounder London Veggies: Andreas of Chelsea Special props: Edo Valeriani • Grilled fish with spaghetti vongole (palourde clams)🍝. When French cuisine meets Italian traditional cooking, the result is the perfect sharing dish for a family meal. • Ingredients (serves 2): 1 x 700-800g whole grey mullet 500g vongole / palourde clams 350-400g spaghetti (spaghettini no 12) 3 sliced garlic cloves 3 chopped anchovies 1 red chilli Chopped parsley 150ml white wine 50ml olive oil Bottarga to taste • Recipe: 1. Prep and fillet the fish as shown in this reel. Salt the skin side only and keep in the fridge for 30 minutes. Pat dry off all the moisture. 2. Cook pasta until almost al dente, add a splash of the salted cooking water and cover with cling film. 3. Steam the clams with a little white wine and reserve with the cooking liquid (discard those that won’t open). 4. Place the fish skin side down onto a hot griddle plate, plancha or teriyaki. Grill for 8-10 minutes and flip onto a serving platter. 5. Heat the olive oil and carefully toast the garlic and add anchovies. Add the remaining white wine, clam juice and chilli. Reduce by 2/3. Add the parsley and pasta. Dress over the fish and enjoy! • #vongole #spaghetti #recipe #londonfood #fish #fishrecipe #cookingfish #familyrecipe #easyrecipe #quickrecipes #simplerecipe #cooking #cookingathometiktoktv
