SMOKED MACKEREL CARBONARA RECIPE | JAMIE OLIVER RECIPES
This is a lovely take on the traditional spaghetti carbonara – I’ve used smoked fish instead of bacon, but it still retains that lovely smoky flavour
Total Time 25 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Cook the penne in a pan of boiling salted water according to packet instructions.
- Meanwhile, peel and finely slice the onion, then cut the courgette into quarters lengthways and cut out the fluffy core. Slice the courgette at an angle, roughly 1cm thick – you want the pieces to be about the same size and shape as the penne.
- Pick and chop the rosemary leaves, then slice the mackerel 1cm thick (removing the skin, if you like).
- Put the onions and courgettes into a large frying pan on a medium heat with a lug of oil and a pinch of sea salt and black pepper, stirring occasionally.
- After 5 minutes, add the rosemary and mackerel and cook for a further 5 minutes, or until nice and golden, tossing occasionally.
- Meanwhile, whisk the eggs and milk together, then finely grate in the Parmesan.
- Reserving a cupful of cooking water, drain the pasta and toss it into the mackerel pan.
- Take the pan off the heat for a few seconds and stir in a good splash of the reserved water to cool it down (this is really important, because if you add your eggs when the pan’s still screaming hot, the heat will simply scramble them – you want the sauce to be silky smooth).
- Quickly pour in the egg mixture and shake and stir together until thickened, silky and evenly coated, then plate up and serve with an extra grating of Parmesan, a good pinch of pepper and a squeeze of lemon juice, if you like.
Nutrition Facts : Calories 511 calories, FatContent 17.8 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 25.3 g protein, CarbohydrateContent 66.3 g carbohydrate, SugarContent 6.6 g sugar, SodiumContent 1.5 g salt, FiberContent 1.1 g fibre
PEPPERED MACKEREL FISHCAKES RECIPE | BBC GOOD FOOD
Use up leftover mash to create a comforting, good-value family meal
Provided by Good Food team
Categories Dinner, Main course
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the potato, spring onions, horseradish and mackerel, then shape into 8 even-size cakes. Roll the fishcakes in the flour, shaking off any excess, then dip in the egg, followed by the breadcrumbs. Cover and chill until ready to cook. Can be prepared up to a day ahead, or frozen.
- Gently grill or shallow-fry the fishcakes for 5-6 mins on each side until crunchy, golden brown and hot all the way through. Serve with salad and lemon wedges.
Nutrition Facts : Calories 427 calories, FatContent 26 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 18 grams protein, SodiumContent 1.76 milligram of sodium
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BAKED SWORDFISH | EASY SWORDFISH RECIPES - FULTON FISH MARKET
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