Mitch Tonk’s maltagliati with red mullet

By Mitch Tonks.

Download recipe.

Ingredients

  • 200g flour
  • 6 egg yolks
  • 1 whole red mullet about 300g cleaned and scaled
  • 100ml fish stock made with just a fish head or bone - monkfish or turbot is ideal
  • 1 small dried pepperoncini crushed into a tablespoon olive oil
  • A good pinch of our black olive salt
  • 1 tbsp parsley
  • 4 or 5 slices of very thin white onion
  • 1 ripe tomato
  • Extra virgin olive oil

Method

  1. Make the pasta by putting the flour on a board and making a well in the centre, add the egg yolks and a dash and a dash of olive oil and with the fork, incorporate the flour to make a dough, knead it for 10-15 minutes, then wrap it and rest it in the fridge for an hour.

  2. Roll into thin sheets and cut into small uneven triangles about the size of the palm of your hand. Place on a tray and sprinkle with fine semolina to stop it sticking together.

  3. Make the sauce by adding olive oil to a frying pan and adding the white onion, soften, then place the whole fish in the pan and add a ladle of fish stock. Also add salt, then cover and poach the fish. This will take 6-7 minutes.

  4. Using two spoons, fillet the fish in the pan and pick the meat off the bones. Remove the central bone and any small bones. Also remove the cheek of the mullet and then remove the head.

  5. Boil the sauce so that the oil and stock emulsify, helped by the poaching of the fish in the pan.

  6. Cook the pasta and add to the sauce, along with a tablespoon of water. Add the tomatoes, a little parsley, taste and season.

  7. Toss together until the only sauce that is left, is that clinging to the pasta, and serve.