Chef: Heinz Beck

Linguine pasta with rockfish, peppers and basil gel

  • 4 servings
  • Difficulty


  • 1 marinated rockfish, approximately 900 g
  • ½ red pepper
  • ½ yellow pepper
  • 3 cloves of garlic
  • Parsley stems
  • Extra-virgin olive oil, 100 ml
  • white wine
  • 80 ml fish stock
  • Basil, 1 bunch
  • 150 ml water
  • Agar-agar
  • 320 g Linguine pasta De Cecco n° 7
Linguine n° 7


Rockfish: clean the rockfish and bone it, fillet it and remove any remaining bones with the help of a pair of tweezers. Cut the fish into strips approximately half centimetre in thickness. Peppers: drizzle the peppers with some extra virgin olive oil, arrange them on an oven pan, add 3 cloves of garlic and bake them in the oven at 200-220°C until roasted (10-15 minutes). Peel them while still hot, cut into strips, eliminate the seeds, cut into thinner strips and marinate with garlic and parsley stems. Sauté the strips of rockfish with the extra virgin olive oil and simmer with the white wine, allow the wine to evaporate and add the fish stock. Cook for a few minutes on high heat so that the sauce thickens. Season with salt to taste. Basil gel: wash the leaves of basil and blanch them for a few minutes. Drain, filter the cooking water and set aside. Cool the basil immediately in ice and water. Remove the ice and blend the basil with a few tablespoons of cooking water set aside earlier. Add the agar-agar (7 grams for every 100 g of sauce) and let it solidify in the refrigerator. Next blend it with a mixer and set the gel aside. Dish preparation: Cook the spaghetti in abundant salted water, drain and sauté with the prepared sauce and serve in the dishes. Complete the dish with a few dots of basil gel.