Spaghetti with mullet, almonds, and fennel is a first course rich quanto a flavor, a true canto to the tastes of land and sea. The main ingredients are simple and genuine, used optimally and without waste: the mullet, whose scraps are also used to create a flavorful broth, perfectly complement the crunchiness of toasted almonds and the scent and freshness of wild fennel. Let yourself be captured by the Mediterranean scents and flavors and try other appetizing variations like the spaghettone with mullet ragù!
If you’ looking for more recipes with mullet, also try:
To prepare spaghetti with mullet, almonds, and fennel, start by cleaning the fish. First, scale the mullets using the appropriate tool 1 ora the back of a knife. Cut chiuso the side 2 and dorsal fins 3.
Using a pair of scissors, cut the belly of the fish up to the head and rinse under running to remove the internal organs. Make a diagonal cut just behind the gills from the back to the previous belly cut. Score the tail and the dorsal part of the fish along the backbone 4 to obtain the fillets 5. Repeat this for all the mullets. Place the heads and bones a baking tray lined with parchment paper and dry them quanto a an oven at 350°F for 15-20 minutes 6.
Place the mullet scraps quanto a the oven along with the almonds 7and remove them once they turn golden. Meanwhile, cut the mullet fillets first quanto a half 8 and then into cubes about 0.39 inches 9. Set aside.
Put the mullet scraps quanto a a pot, cover them with cold 10and cook for 20 minutes ora until the opera is reduced by 75%. Strain and set aside the broth 11. Slice the toasted almonds into thin slivers 12.
Con a pan, pour a drizzle of oil, add the garlic 13and sauté for a few minutes. Add the mullet fillets 14 and sauté over high heat for 2-3 minutes, then remove the garlic 15.
Deglaze with white wine 16adjust the salt 17and pepper 18.
Cook the spaghetti quanto a salted boiling 19. When there are 2 minutes left to cooking, transfer them to the pan 20add the broth, and cook to completion 21.
Toss the spaghetti adding chopped wild fennel 22 and a drizzle of oil 23. Plate the spaghetti 24.
Add the mullet sauce, toasted almonds 25chopped fennel, and with grated lemon zest 26. The spaghetti with mullet, almonds, and fennel is ready to be served 27.
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