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GRILLED BAY-SCENTED FISH WITH MUSHROOM PASTA
Grilled bay-scented fish with mushroom pasta
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Use dried mushrooms

Dried mushrooms are a great substitute for the fresh variety, especially as they have a long shelf life (up to a year) and so can be readily available when mushrooms are not in season.

They should, however, be used in smaller quantities than their fresh counterparts as they are much stronger in flavour.

Simply rehydrate in warm water or milk and add, chopped, to broths, stuffings or risottos, or mix into butter to melt over pan-fried steak.

Alternatively, grind into a fine dust and sprinkle over home-made bread or add to olive oil for a distinct meaty flavour.



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Recipe by: Phillippa Cheifitz
Serves: 2
Dietary considerations: Health conscious / Pescatarian / Dairy free / Heart friendly
Category: Easy / Great value / Quick
Prep time: 15 minutes
Cooking time: 10 minutes
Ingredients:
20 g dried porcini mushrooms
2½ cups porcini-mushroom stock
2 portions fresh line fish (about 200g each)
Olive oil
Balsamic blaze
Flaky salt and milled black pepper
2 sprays fresh bay leaves or rosemary
150 g small pasta shells or noodles
Chopped Italian parsley, for sprinkling
Cooking instructions:

Soak the dried mushrooms in the hot porcini mushroom stock for 15 minutes.

Moisten the fish with olive oil and Balsamic Blaze (available from selected Woolworths stores, or use regular balsamic vinegar), and season with flaky salt. Place on a grill pan, tucking the herbs underneath.

Cook the pasta with the mushrooms and soaking liquid until just tender. Season to taste.

Slide the fish under a hot grill for 5 to 7 minutes to colour nicely, but don’t turn it. The fish should be just cooked and moist.

Season with milled pepper.

Serve with the pasta sprinkled with parsley.

Cook’s tip: Fish is also very good with braised lentils. Soften onion, celery, carrot and garlic in a little olive oil before adding the lentils, a sprig of rosemary and a bay leaf. Use stock for cooking, to add extra flavour.
 
Wine: Springfield Wild Yeast Chardonnay 2005


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conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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