Updated: Jul 6, 2019
Hake and prawn Tagliatelle with Tomato Caviar, Walnuts and Sun dried Tomatoes
Combined with walnuts, sun dried tomatoes and parmesan shavings, a real delish for seafood lovers.
Ingredient for the tomato caviar:
200gr sun dried tomatoes, 80gr grated parmesan cheese, 100gr walnuts, 3 to 4 tbsp olive oil
Ingredients for four persons:
800gr hake filet's, 800gr shrimps, 20 anchovy filet's, 400gr tomato caviar, 150 gr sun dried tomatoes, 150gr walnuts, 2 to 3 shallots, 2 garlic cloves, 100gr parmesan shavings, ½ bunch of parsley, 3 tbsp balsamic vinegar, Pepper (optional)
Let’s start with the tomato caviar. Use sun-dried tomatoes in oil if you can but if you got simple dried tomatoes, let them soak in lukewarm water for half an hour.
Use a blender and add the dried tomatoes, parmesan cheese, walnuts and olive oil (use the oil from the tomatoes if you can).
Blend in to a paste and reserve.
Chop the shallots and the garlic.
Cut the dried tomatoes and the anchovy in thin slices.
Cut the hake in cubes, salt & pepper and coat them with flour or corn starch.
Pour a few spoons of olive oil in your frying pan (medium heat), fry light brown and deglaze with a little balsamic vinegar. Keep warm
Cook the tagliatelle “al dente” and keep warm in the cooking water.
Take a deep frying pan or a wok, pour a few tbsp of olive oil; fry the shallots and the garlic light brown. Deglaze with a few tbsp of your pasta water and add the tagliatelle's.
Add the other ingredients (tomato caviar, sliced anchovy, and tomatoes, walnuts and prawns) and stir on medium heat for a few minutes. Add a few more spoons of pasta water to make it creamy.
Serve the hake with parmesan shavings.
Add some fresh basil or parsley on top.