I adore everything about smoked mackerel. I love its plump, dense and moist flesh, its rich smokey taste and its high contents in omega 3. Artichoke hearts are one of my re- discoveries of this Winter, their subtle citric taste illuminating many of my dishes. This unusual pasta number combine the two marvelously and makes a deeply enjoyable dinner, the olives adding a fine and appropriate punchy note.
Tagliatelle with mackerel, olives and artichoke heart cream
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Recipe by: Loosely inspired by recipe by Yves Camdeborde and blog Cuisine de La Mer Busy:25 min, Total prep time: 25 min Serves: 4 |
Cook the pasta in lightly salted water with a dash of olive oil.
Flake the mackerel, remove the skin if you bought it whole.
Cut the olives in half.
When the pasta is ready, drain and toss back into the saucepan with the artichoke cream, mackerel, olives and pepper. Add salt if needed and heat for 2-3 minutes to warm up all ingredients. Serve immediately with freshly grated parmesan.
In a small saucepan, season the artichokes with pepper and simmer them in the cream over moderately low heat until very tender, about 12 minutes. Transfer the artichokes and cream to a blender and purée (or use a hand blender straight in the saucepan if you have one). Stir in the lemon juice and reserve.
Cook the pasta in lightly salted water with a dash of olive oil.
Flake the mackerel, remove the skin if you bought it whole.
Cut the olives in half.
When the pasta is ready, drain and toss back into the saucepan with the artichoke cream, mackerel, olives and pepper. Add salt if needed and heat for 2-3 minutes to warm up all ingredients. Serve immediately with freshly grated parmesan.
Be sure not to buy marinated artichokes; the tangy marinade will overwhelm the flavor of this dish. If you can, buy a whole hot smoked mackerel at your fishmonger, its flesh will be much moister and richer than vacuum-packed fillet.
This pasta is also lovely with fresh basil or roquette mixed in at the last minute.
The mackerel and olives are already quite salty so season the artichoke cream sparingly.
This pasta is also lovely with fresh basil or roquette mixed in at the last minute.
The mackerel and olives are already quite salty so season the artichoke cream sparingly.
Ingredients
4 to 5 artichoke hearts in oil, drained
Salt and freshly ground pepper
150 ml single cream (or soy cream)
1 tablespoon fresh lemon juice
200g fresh tagliatelle
1 smoked mackerel
16 pitted kalamata olives
80 g parmesan, grated or flaked
4 to 5 artichoke hearts in oil, drained
Salt and freshly ground pepper
150 ml single cream (or soy cream)
1 tablespoon fresh lemon juice
200g fresh tagliatelle
1 smoked mackerel
16 pitted kalamata olives
80 g parmesan, grated or flaked
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One Comment to “Tagliatelle with mackerel, olives and artichoke heart cream”
February 27th, 2010 at 6:49 pm
I thought I didn’t like mackerel, so I was dubious when I sat down to this dish – but it won me over completely! Absolutely delicious!