Smoked Mackerel and Leek Bake (from Good Food Magazine November 2009)
(Serves 2)
2 leeks, trimmed, washed and sliced
knob of butter
150g penne
200ml pot reduced-fat crème fraîche
1 tbsp capers
2 smoked mackerel fillets, skinned and flesh flaked into large chunks
25g breadcrumbs
Preheat the grill.
Fry the leeks in the butter until very soft, about 10-15 mins.
Meanwhile, bring a pan of water to the boil and cook the pasta according to packet instructions.
When the leeks are soft, stir in the crème fraîche, capers and fish. Heat through for 1 min.
Drain the pasta and stir into the sauce, season to taste, then tip everything into a small baking dish.
Scatter with the breadcrumbs and grill until golden and crisp.
I have never been fond of smoked fish. I am not sure why. It just does not appeal to me. However I miss salt cod, which is something we used to make fish cakes with back home in Nova Scotia. I suppose it is a cultural thing! xx
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