Sunday Flavors

SPAGHETTI WITH MUSHROOM COFFEE SAUCE AND TOASTED SOLE FISH WITH PINK PEPPER AND DILL

The combination of dried porcini mushrooms and coffee results in a very exquisite flavor, perfect to include in a pasta or risotto recipe or any kind of sauce. As dried porcini mushrooms are expensive and not so easy to find, I use a small amount of it to mix with fresh mushrooms, always available here in Macau for a very good price and quality.
This pasta recipe served with a slice of toasted sole fish is a very good option to include fish in your diet. Instead of sole fish, you can use any kind of flatfish or other fish of your preference, such as sea bream, perch, salmon or a simple fish filet.
A simple decoration of dill and pink pepper is just to remind you that Christmas is right there (published on Macau Daily Times, December, 04th, 2010).

YOU WILL NEED (serves 4):
600 gr / 1 lb and 5 ¼ oz of sole fish (4 slices);
300 gr / 10 ½ oz of fresh shimeji mushrooms;
100 gr / 3 ½ oz of dried porcini mushrooms;
400 gr / 14 ¼ oz of spaghetti;
Pink pepper, freshly grounded;
Lemon juice;
Extra virgin olive oil;
Salt;
2 bay leaves;
3 garlic cloves, sliced;
150 ml / 5 ¼ fl oz of white wine;
150 ml / 5 ¼ fl oz of coffee;
Tablespoon of butter;
200 ml / 7 ¼ fl oz of cream;
Drops of truffle oil (optional).
Fresh dill;

METHOD:
Fish:
Make sure the fish is cleaned and scaled (if you use frozen fish, defrost it avoiding contact with its own water);
Rub the fish with a sauce made from olive oil, lemon juice, salt and grounded pink pepper. Reserve;
Preheat your oven to 190ºC/375ºF;
Take the fish to the oven on a baking sheet, over baking paper, and bake it for around 20 to 30 minutes (or bake it over a barbecue, also on a baking sheet);
Spaghetti with mushroom coffee sauce:
In a skillet, heat olive oil with garlic, bay leaves and salt;
Add Shimeji mushrooms;
When mushrooms are getting dry drizzle in white wine and sauté a few minutes to concentrate the flavor and evaporate the alcohol;
Add dried porcini mushrooms, after a very quick wash;
Add coffee and butter and sauté 5 minutes more;
Turn the heat low, add cream to the skillet and stir gently until you get a thick sauce;
Drizzle in a few drops of truffle oil;
Add chopped fresh dill, stir and cut the heat.
In a pot with boiling water and salt, boil spaghetti “al dente”;
Drain spaghetti very well and add it to the mushroom sauce skillet, involving very well;
Serve a fish slice over a good portion of spaghetti and make a kind of “Christmas tree decoration” with dill and pink peppers.