Linguine with ragout of redfish and artichokes with saffron

Linguine with ragout of redfish and artichokes with saffron. How to prepare a few recipe based artichokes, Since the season permitting? The dish of the day is reserved for seafood lovers: Linguine with ragout of redfish and artichokes with saffron. Scorpion fish, you don't need to tell you, is a bottom fish boiled meats and, Although it is quite difficult to fillet (get to the fishmonger), It tastes excellent and with head and bones is preparing one of the best ever fish broth. Essential in fish soups, redfish is also great alone and in this recipe we use all, so you don't waste anything: head and bones for the bottom, threads for the sauce. Add the crispy artichokes and penetrating aroma of Saffron and our dish is ready. If you fear the idea of preparing a fish back, take courage and read the recipe all the way, because you will see that it is a disarming simplicity: If it be too, You can freeze it in small portions and use it to enrich risotto and pasta dishes with fish usually. And on my You Tube Channel find the video tutorial to clean the artichokes to perfection. And do not forget to have a look at all my RECIPES WITH ARTICHOKES Since we are in season! Have a good day!

LINGUINI SAUCE WITH 'THE SCORPION AND ARTICHOKES

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • a redfish from 500 grams, Filleted and with head and bones apart
  • a stalk of celery
  • half carrot
  • a clove of garlic
  • one shallot
  • a little 'of organic lemon zest
  • a few threads of parsley
  • 50 ml dry white wine
  • a bay leaf
  • 4 artichokes
  • Saffron pistils, to taste (or a sachet of Saffron)
  • extra virgin olive oil, to taste
  • salt and pepper, to taste

PROCEEDINGS

Before leaving to prepare the pasta with meat sauce of redfish and artichokes you have to do the fish stock: wash thoroughly under the tap his head and bones for redfish; clean the celery, carrot and onion and make them into pieces not too small. Put them in a large saucepan along with 2-3 parsley stems and brown them in olive oil. Then join the bones and head for redfish, Brown, Deglaze with white wine. Salt lightly and add the bay leaf and a piece of lemon peel. Cover and cook for 35 minutes. Retrieve all the pulp can head for redfish. Strain the gravy into a colander to mesh netting, crushing fine vegetables and bones to not waste anything and add the Saffron, that in warm background it will unleash all its flavor. Set aside.

Clean the artichokes by removing the outer leaves and the hardest part of the stalk, then cut them in half, delete the goatee and soak them in a bowl with cold water acidulated with lemon juice. Cut the artichokes into thin slices and sauté in a pan with a drizzle of extra virgin olive oil so that they stay crispy.

Cut the fillets of redfish and sauté in olive oil with a little fish back. Season with salt and pepper and add the chopped fish you have obtained from head for redfish. Finely chop a little’ parsley and add the chunks of fish.

Boil the pasta in salted water. Drain it al dente and mantecarla with the fish back must, then add the diced redfish and artichokes. Serve immediately the linguine with ragout of redfish and artichokes with saffron and Bon Appetit!

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