Bring a large pot of salted water to the boil while you cook the fennel and the fish.
Over a medium heat, melt the butter and gently fry the garlic and chilli
Add the sliced fennel and leeks to the pan and fry gently for 3 minutes then add the half a cup of chicken or vegetable stock and cover the pan with a lid. You don’t want to brown the fennel and leeks for this dish. Remove the lid once the fennel and leeks are soft and cook off most of the liquid.
Add the mascarpone and black pepper to taste and once the mascarpone has melted remove the pan from the heat.
Skin the fish, heat a griddle pan and rub olive oil over the fish to prevent it from sticking to the pan. Cook until the fish is just cooked – don’t overcook the fish. Set aside to rest.
Add the fresh fettuccine to the pot of salted water – they will cook in about 4 minutes.
Using a pasta scoop lift the fettuccine out of the pot and place them straight into the pan with the fennel & leek sauce. Stir into the sauce and start plating up.
Place a bed of fettuccine in the bottom of your pasta bowl
Top with a piece of the fresh Dorado and garnish with some chopped fresh red chilli and snip some fennel tops (dill) over the whole dish. A light grind of black pepper and serve.
Reprinted with permission of Janice Tripepi.
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