"Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata"

“Spaghetti with Sea Bream Sauce” recipe – “Spaghetti con l’Orata”

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Total Cost: UK/£ 15.28*

Cost/portion: UK/£ 3.06*

Utensils you will need

One chef knife
One paring knife
One filleting knife
One chopping board (to avoid cross contamination, two would be better)
One large non-stick frying pan
One kitchen tweezers
One kitchen cloth
Kitchen paper
One 6lt saucepan
One small 3 to 4lt saucepan
One wooden spatula or silicon spatula
One strainer
One pasta server or a skimmer
One jug
One ladle

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Related posts:

“Fish Fumet” recipe – “Fumetto di pesce

“Linguine with Ray Wings in Guazzetto” recipe

“Poached Ray Fish Wings with potatoes” recipe – “Razza in umido con le patate”

Recipe Rating

  • (1 Rating)

Ingredients

  • for the sauce

  • Sea Bream - 700gr if whole, or 400gr if already filleted

  • Polenta flour - as needed (optional for scaling the fish)

  • Extra virgin olive oil - 70gr

  • "Suited garlic”cloves - 4

  • Parsley sprigs - 30gr

  • Shallots - 110gr

  • Salt - a pinch

  • Plum tomatoes - 480gr

  • Cherry tomatoes (or baby San Marzano

    tomatoes) - 250gr

  • Black pepper corns - 3gr

  • Dry White Wine - 120ml

  • Salt - 4gr

  • for the pasta

  • Spaghetti - 400gr

  • in alternative, use linguine.
  • Water - 5lt

  • Salt - 50gr

Instructions

  • 1.
    Filleting, deboning and skinning the Sea Bream

    • Sea Bream - 700gr if whole, or 400gr if already filleted
    • Polenta flour - as needed (optional for scaling the fish)

      Gut and scale the Sea Bream using the back of a paring knife, or use some polenta flour and rub it. Then, wash the fish under running water.
      Cut its fins and part of the tail with scissors, then, using a filleting knife, make a first diagonal cut starting at the top of the head, running the blade down behind the front side fin and meeting the lower cut on the stomach.
      Then run the blade along the dorsal fin starting from the tail up to the head, meeting the diagonal you just made (step 1 - pic. A).
      Run the blade longwise gradually scraping the meat and exposing the thick upper bones and the central spine (step 1 - pic. B).
      Keep scraping the meat further down, separating the fillet also from the last ventral bones, which are thinner and more flexible than the others, so they need extra care (step 1 - pic. C).
      Repeat the same cuts on the other side, to obtain the two fillets (step 1 - pic. D).
      Run your finger along the middle line of the fillet to spot the position of the third line of lateral bones that was running along the spine. Extract each one of them with a pair of kitchen tweezers (step 1 - pic. E).
      Starting from the tip of the tail, carefully separate the meat from the skin, then use some kitchen paper to grab the skin end while running the blade of the knife down to the large end. The knife must be perfectly sharp and you must put pressure along the blade to keep the fish skin flat on the chopping board (step 1 - pic. F).
      This way, you will end up with two nice fish fillets, the skins and the carcass of the fish, which you might want to use to make a fish “fumet”: a concentrated and very tasty fish stock, which can be used either on this recipe or even frozen and used for a risotto of a fish soup (step 1 - pic. G).
      Cut the fillet in half longwise, then dice them into quite large chunks: about 2 by 1 inches large (step 1 - pic. H).

  • 2.
    Putting the water to boil and preparing the fried base

    • Water - 5lt
    • Salt - 50gr
    • Extra virgin olive oil - 70gr
    • Suited Garlic - 4 cloves
    • Parsley sprigs - 30gr
    • Shallots - 110gr
    • Salt - a pinch
    • Water - 5lt

      Put the saucepan over a high heat with 5lt of water. You will add the salt to it later. Meanwhile, put the extra virgin olive oil into the frying pan with the unpeeled garlic cloves and set the heat to the minimum power (step 2 - pic. A).
      Thoroughly wash the parsley under running water, then dry gently with a kitchen cloth.
      Separate the leaves from the stalks and chop the stalks finely (step 2 - pic. B).
      Add the stalks to the heating oil and let them soften (step 2 - pic. C).
      Cut the shallots into a fine brunoise and add it to the frying oil. Season with a pinch of salt and let this soften gently (step 2 - pic. D).

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

      Keep also in mind that longer cooking timings require higher doses of salt and that a quicker cooking will need a smaller dose.

      Note about cutting the shallot into brunoise

      With a paring knife, chop off the tip of the shallot. Clean the routs, halve it and peel off the tunics. Put each half facing down on a chopping board. With either the paring knife or the tip of the chef knife, make vertical cuts - 2millimeters apart from each other - driving the tip of the knife as close to the roots as possible. Hold the shallot together with one hand’s fingers, get the chef knife and with a fulcrum movement complete the mincing with narrow cuts.

  • 3.
    Peeling the plum tomatoes

    • Plum tomatoes - 480gr
    • Cherry tomatoes (or baby San Marzano tomatoes) - 250gr

      Put a small saucepan on high power heat with 3lt of water and bring it almost to the boiling point: very small bubbles will form on the bottom.
      Take off the plum tomatoes’ leaf stalks and thoroughly wash them under running water. Drop them into the hot water (step 3 - pic. A).
      As soon as the the tomatoes’ skins crack (it will take 2 minutes or even less) strain them quickly and put them on a chopping board.
      Carve off the hard top end with a paring knife, then peel them off using also with the help of a fork (step 3 - pic. B).
      Cut the peeled tomatoes in half longwise and scoop out their seedy centre with a spoon: seeds will not be used in the sauce (step 3 - pic. C).
      With a sharp chef knife, cut each half into long stripsand set aside (step 3 - pic. D).
      Wash the cherry tomatoes under running water, halve them and set aside.

  • 4.
    Boiling the spaghetti

    • The boiling and salted water
    • Spaghetti - 400gr
    • Salt - 50gr

      When the water has come to a stable boil, season it with 50gr of salt. The water will react increasing the boiling rapidly for a few seconds. When this has finished, drop in the pasta (step 4 - pic.). Stir the pasta frequently during the first few minutes to prevent the spaghetti stick to each other.
      The pasta will have to be strained a minute before being properly done “al dente”.

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

      Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 5.
    Making the sauce with peeled tomatoes and the Sea Bream

    • The frying base in the pan
    • Dry White Wine - 120ml
    • Black pepper corns - 3gr
    • The peeled plum tomatoes
    • The halved cherry tomatoes (or baby San Marzano tomatoes)
    • The diced Sea Bream
    • Salt - 4gr
    • The parsley leaves

      Finely crush the black pepper corns with pestle and mortar. Set aside.
      Add the dry white wine to the frying base, increase slightly the heat to a medium power and let the wine reduce completely.
      Add the plum tomato fillets and the halved cherry tomatoes to the frying base in the pan and set the heat to the maximum power. Toss and stir frequently, season with 2gr of salt and some black pepper (step 5 - pic. A).
      As soon as the tomatoes have soften, take out the garlic cloves and add the diced Sea Bream. Immediately lower the heat to a minimum. Season with 2gr of salt and some black pepper again and stir gently to keep the fish chunk intact (step 5 - pic. B). If needed, take the pan away from the heat while waiting for the spaghetti to be ready.
      Finely mince the parsley leaves and add them to the sauce just before straining the pasta (step 5 - pic. C).

  • 6.
    Straining the spaghetti and binding them to the sauce

    • The sauce
    • The boiled spaghetti
    • One ladle of cooking liquor

      Strain the spaghetti directly into the saucepan with the fish sauce.
      Alternatively, collect a small amount of cooking liquor into a jug and drain the pasta with a strainer, but do not let it dry completely.
      Immediately increase the heat to a high power and add one ladle of cooking liquor. Stir rapidly and let the water and the sauce mix together and coat the pasta while reducing (step 5 - pic. A).
      If the fish still needs cooking, add two or three tbs of cooking liquor again and let the liquids reduce agin while stirring(step 5 - pic. C).
      take the pan away from the heat and rest the pasta for a couple of minutes before serving.

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth..

"Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata""Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata"

Instructions

  • 1.
    Filleting, deboning and skinning the Sea Bream

    • Sea Bream - 700gr if whole, or 400gr if already filleted
    • Polenta flour - as needed (optional for scaling the fish)

      Gut and scale the Sea Bream using the back of a paring knife, or use some polenta flour and rub it. Then, wash the fish under running water.
      Cut its fins and part of the tail with scissors, then, using a filleting knife, make a first diagonal cut starting at the top of the head, running the blade down behind the front side fin and meeting the lower cut on the stomach.
      Then run the blade along the dorsal fin starting from the tail up to the head, meeting the diagonal you just made (step 1 - pic. A).
      Run the blade longwise gradually scraping the meat and exposing the thick upper bones and the central spine (step 1 - pic. B).
      Keep scraping the meat further down, separating the fillet also from the last ventral bones, which are thinner and more flexible than the others, so they need extra care (step 1 - pic. C).
      Repeat the same cuts on the other side, to obtain the two fillets (step 1 - pic. D).
      Run your finger along the middle line of the fillet to spot the position of the third line of lateral bones that was running along the spine. Extract each one of them with a pair of kitchen tweezers (step 1 - pic. E).
      Starting from the tip of the tail, carefully separate the meat from the skin, then use some kitchen paper to grab the skin end while running the blade of the knife down to the large end. The knife must be perfectly sharp and you must put pressure along the blade to keep the fish skin flat on the chopping board (step 1 - pic. F).
      This way, you will end up with two nice fish fillets, the skins and the carcass of the fish, which you might want to use to make a fish “fumet”: a concentrated and very tasty fish stock, which can be used either on this recipe or even frozen and used for a risotto of a fish soup (step 1 - pic. G).
      Cut the fillet in half longwise, then dice them into quite large chunks: about 2 by 1 inches large (step 1 - pic. H).

  • 2.
    Putting the water to boil and preparing the fried base

    • Water - 5lt
    • Salt - 50gr
    • Extra virgin olive oil - 70gr
    • Suited Garlic - 4 cloves
    • Parsley sprigs - 30gr
    • Shallots - 110gr
    • Salt - a pinch
    • Water - 5lt

      Put the saucepan over a high heat with 5lt of water. You will add the salt to it later. Meanwhile, put the extra virgin olive oil into the frying pan with the unpeeled garlic cloves and set the heat to the minimum power (step 2 - pic. A).
      Thoroughly wash the parsley under running water, then dry gently with a kitchen cloth.
      Separate the leaves from the stalks and chop the stalks finely (step 2 - pic. B).
      Add the stalks to the heating oil and let them soften (step 2 - pic. C).
      Cut the shallots into a fine brunoise and add it to the frying oil. Season with a pinch of salt and let this soften gently (step 2 - pic. D).

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

      Keep also in mind that longer cooking timings require higher doses of salt and that a quicker cooking will need a smaller dose.

      Note about cutting the shallot into brunoise

      With a paring knife, chop off the tip of the shallot. Clean the routs, halve it and peel off the tunics. Put each half facing down on a chopping board. With either the paring knife or the tip of the chef knife, make vertical cuts - 2millimeters apart from each other - driving the tip of the knife as close to the roots as possible. Hold the shallot together with one hand’s fingers, get the chef knife and with a fulcrum movement complete the mincing with narrow cuts.

  • 3.
    Peeling the plum tomatoes

    • Plum tomatoes - 480gr
    • Cherry tomatoes (or baby San Marzano tomatoes) - 250gr

      Put a small saucepan on high power heat with 3lt of water and bring it almost to the boiling point: very small bubbles will form on the bottom.
      Take off the plum tomatoes’ leaf stalks and thoroughly wash them under running water. Drop them into the hot water (step 3 - pic. A).
      As soon as the the tomatoes’ skins crack (it will take 2 minutes or even less) strain them quickly and put them on a chopping board.
      Carve off the hard top end with a paring knife, then peel them off using also with the help of a fork (step 3 - pic. B).
      Cut the peeled tomatoes in half longwise and scoop out their seedy centre with a spoon: seeds will not be used in the sauce (step 3 - pic. C).
      With a sharp chef knife, cut each half into long stripsand set aside (step 3 - pic. D).
      Wash the cherry tomatoes under running water, halve them and set aside.

  • 4.
    Boiling the spaghetti

    • The boiling and salted water
    • Spaghetti - 400gr
    • Salt - 50gr

      When the water has come to a stable boil, season it with 50gr of salt. The water will react increasing the boiling rapidly for a few seconds. When this has finished, drop in the pasta (step 4 - pic.). Stir the pasta frequently during the first few minutes to prevent the spaghetti stick to each other.
      The pasta will have to be strained a minute before being properly done “al dente”.

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

      Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 5.
    Making the sauce with peeled tomatoes and the Sea Bream

    • The frying base in the pan
    • Dry White Wine - 120ml
    • Black pepper corns - 3gr
    • The peeled plum tomatoes
    • The halved cherry tomatoes (or baby San Marzano tomatoes)
    • The diced Sea Bream
    • Salt - 4gr
    • The parsley leaves

      Finely crush the black pepper corns with pestle and mortar. Set aside.
      Add the dry white wine to the frying base, increase slightly the heat to a medium power and let the wine reduce completely.
      Add the plum tomato fillets and the halved cherry tomatoes to the frying base in the pan and set the heat to the maximum power. Toss and stir frequently, season with 2gr of salt and some black pepper (step 5 - pic. A).
      As soon as the tomatoes have soften, take out the garlic cloves and add the diced Sea Bream. Immediately lower the heat to a minimum. Season with 2gr of salt and some black pepper again and stir gently to keep the fish chunk intact (step 5 - pic. B). If needed, take the pan away from the heat while waiting for the spaghetti to be ready.
      Finely mince the parsley leaves and add them to the sauce just before straining the pasta (step 5 - pic. C).

  • 6.
    Straining the spaghetti and binding them to the sauce

    • The sauce
    • The boiled spaghetti
    • One ladle of cooking liquor

      Strain the spaghetti directly into the saucepan with the fish sauce.
      Alternatively, collect a small amount of cooking liquor into a jug and drain the pasta with a strainer, but do not let it dry completely.
      Immediately increase the heat to a high power and add one ladle of cooking liquor. Stir rapidly and let the water and the sauce mix together and coat the pasta while reducing (step 5 - pic. A).
      If the fish still needs cooking, add two or three tbs of cooking liquor again and let the liquids reduce agin while stirring(step 5 - pic. C).
      take the pan away from the heat and rest the pasta for a couple of minutes before serving.

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth..

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"Spaghetti with Sea Bream Sauce" recipe - "Spaghetti con l'Orata"
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