Mackerel fillet pasta. A delicious Korean dish of mackerel with linguine, that takes a wee while but is totally worth the effort.
Recipe courtesy Seafood from Norway
Prep and cooking time: 50-60 minutes
Serves: 2
Skill level: Medium
Ingredients
100g mackerel fillet
Marinade
2 sticks of celery
4 banana shallots
20g of dill
2 lemon, sliced
2tbsp olive oil
2 pinches of black pepper
Clam stock
One onion
2 Chilli peppers
2tbsp minced garlic
40g white wine
2kg clams
2l water
Pasta
120g linguine
1tbsp olive oil
3 cloves of garlic
2 banana shallot
20g wild garlic
20 cherry tomatoes
40g spinach
1 chilli peppers
2 pinches of black pepper
460g clam broth
2tbsp Lemon oil
4 lemons wedges
20g fresh dill
20g grated pecorino
20g croutons
Method
Marinade
Add all the marinade ingredients to the Norwegian mackerel and marinate it for at least an hour.
Clam Stock
Mix all clam stock ingredients in a pot and boil together to create stock.
Pasta and assembly
- Boil the prepared linguini pasta in salted water (2l of water, 12g of salt) for 6 minutes, then mix it with olive oil.
- Fry the mackerel on a pan until the skin is crispy, turn it over to cook the rest, then add white wine over high heat to blow off the alcohol.
- Cut 3 garlic cloves and 2 shallots into bite-size slices and cut cherry tomatoes in half. Wash the spinach and cut it into bite-size pieces.
- Heat olive oil and then sprinkle finely chopped chilli and pepper on top of the ingredients in step 3, then stir fry it until the ingredients are cooked.
- Add boiled linguini and clam stock to the pan after step 4 and stir-fry together.
- Mix lemon oil to the pasta completed in step 5.
- Decorate by topping the pasta with mackerel, grilled lemon wedges, dill, grated pecorino cheese, and croutons.