11 March 2013

Smoked Mackerel Carbonara

The wind is howling outside and I'm wrapped up in a blanket fantasizing about a comforting dinner...something like this dish would be ideal. What a genius idea this was! A combination of some of the best things I know all in one bowl getting along amazingly well. And it takes less than 15 minutes to prepare. A winner in other words.

Serves 2

200 gms Linguine
1 whole smoked mackerel
2 Egg Yolks
1 Bunch of Spring Onions
100 ml Double Cream
Salt and Pepper

Cook the linguine for 8-12 minutes until it is al dente. In the meantime, gently flake up the mackerel and add it to a non stick frying pan over a low heat. It doesn't need cooking, just warming through, so make sure to keep an eye on it. Whisk the egg yolks and cream in a bowl, seasoning the mixture with a bit of salt and plenty of freshly ground black pepper. Chop the spring onions finely. Once the pasta is cooked, drain it and put it back in the pan. Add the egg mixture, fish and spring onions staright away and stir. Serve in warmed bowls with a few more twists of pepper on top. Dig in!

No comments:

Post a Comment

Note: only a member of this blog may post a comment.