Tuesday, 16 June 2015

Linguine with Smoked Mackerel




  Linguine with Smoked Mackerel


50g sultanas
250g linguine
salt
2 tbsp olive oil
1 banana shallot, finely chopped
60ml unsweetened apple juice
 2 fillets of smoked mackerel, skinned and flaked
2 tbsp capers, drained
few drops of red wine vinegar
handful of fresh dill, chopped
25g pine nuts



Soak the sultanas in hot water and put a pan of water on to boil for the pasta. 
Once boiling, add salt and then the linguine.

Heat the oil in a frying pan and cook the shallots over a low heat for a few minutes until soft. 
Add the apple juice and let it bubble for a minute before adding the mackerel, 
the sultanas, capers and a few drops of red wine vinegar. 
Add the dill and pine nuts and stir well to heat through.
Check the pasta and before draining, remove a cup of the starchy cooking liquid and add to the mackerel. 
Drain the pasta and return to the pan.
Add the mackerel to the pasta and toss well to combine. 
Taste and add more seasoning and vinegar if necessary. 
Serve immediately.



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