Pandora (Fish) With Linguine |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Sounds a little crazy, but it's good to try new things. From the Oct. 10, 2008 edition of Athens' Plus Magazine. Pandora is supposedly the tastiest fish from Greek waters. This recipe originally listed 1.5 packets linguine. Ingredients:
1 pandora fish, scaled & gutted (about 1.5 kilos) |
300 g sliced mushrooms |
75 g linguine |
1 onion, chopped |
1 teaspoon rosemary, crushed and dried |
112 1/2 ml olive oil |
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 |
1/2 teaspoon green peppercorn, ground |
1/2 teaspoon black pepper |
60 ml water (approx) |
120 ml water (for the mushrooms) |
Directions:
1. Remove the fins with a sharp knife.
2. 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.
3. Open out the gut, separate the two halves, and remove the tail, spine and head.
4. Remove the small bones with tweezers and rinse the fillets well.
5. Saute these in the oil for 2 minutes in a frying pan and add one shot of grappa.
6. Add half the salt, the pepper, half the rosemary and the 60 ml of water and simmer for 4-6 minutes.
7. Boil the linguine according to the instructions and drain.
8. In another pan, saute the onion in oil until golden.
9. Add the mushrooms and continue to saute for 1 minute, stirring constantly.
10. Add the rest of the spices, the rest of the rosemary and then the rest of the grappa.
11. Add the 120 ml of water and cook for anther 2 minutes to release the mushrooms’ juice.
12. Mix the linguine and mushroom mix in a large bowl.
13. Serve with the fillets.
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