bleu-canard-recette

The recipe for spaghetti with caper sauce and red mullet from Bleu Canard

undefined undefined 28 avril 2020 undefined 09h18

undefined undefined 27 mars 2024 undefined 13h10

The Editor

BLEU CANARD

Dear Candy Lovers, here at the office, we have decided to contact some of your favorite establishments to share one of their star recipes with you! Easy to make at home, it's a way, like any other, to reconnect with those restaurants or bars that we miss so much!

Today, we push open the doors of the Blue Duck kitchen to discover a dish by the Italian chef Anna Barbagelata! Located on Pierre Mauroy street, Blue Duck offers a generous cuisine with fresh products at very affordable prices. All in a meticulously styled vintage atmosphere. And to satisfy the foodies, we present a recipe for spaghetti with capers and red mullets... Mmmm!

Ingredients (for 4 people):

280g of spaghetti
8g of red mullet fillets
1 shallot
2 cloves of garlic
3 tbsp of olive oil
50g of capers
40g of olives
thyme (with or without lemon)
100ml of white wine
2 tbsp of tomato paste
300g of tomato puree
Salt, pepper, fresh oregano, basil

What happens next?

To start, bring the water for the pasta to a boil. Finely chop the garlic, shallot, and olives and sauté them in a saucepan with olive oil. Add the capers and thyme. After a few minutes, pour in the white wine and let it cook over high heat until completely evaporated.

Add the tomato paste and tomato puree and reduce the heat. The chef's tip? Adjust the acidity of the dish byTomato sauce with a little sugar if needed! Then, season with salt, pepper, and oregano. Let it cook for about 10 minutes, the sauce should be quite reduced and well blended. Once the sauce is ready, cook the spaghetti and sear the red mullet fillets in a hot pan with olive oil, seasoning them with a little salt and pepper. Drain the spaghetti when they are still "al dente" and transfer them to the sauce with a little cooking water. Finish cooking the pasta in the sauce by mixing for 2 minutes. Finally, plate the pasta and place the fish fillets on top. Garnish with fresh basil and a drizzle of olive oil or spicy oil. And enjoy! A huge thank you to Rémi and the chef for sharing this recipe with us! No doubt we will be able to compete with Top Chef! Bleu Canard 27 rue Pierre Mauroy Facebook.