Creamy Smoked Mackerel & White Wine Yorkshire Pasta
This dish is inspired by another award winning product, the stunning smoked mackerel by the Yorkshire Smokehouse. The meaty fish is bold enough to stand up to the robust texture of the pasta tubes, which are encapsulated with white wine sauce.
The dish is garnished with sprouting radish to highlight the peppery notes delivered by the mackerel and finished with lemon. A dish light enough to be enjoyed as a lunchtime treat!
- 150g of Yorkshire Pasta No.4 Tortiglioni
- 2 Smoked mackerel fillets, skin off
- 1 small onion, finely chopped
- 1 clove of garlic, crushed
- 100ml white wine
- 200ml Hesper natural skyr or crème fraiche
- 1/4 of a lemon zested and juiced
- Small bunch sprouting radish, micro herbs
Step by Step Instructions
Cook the Tortiglioni pasta to packet instruction and drain, reserving half a cup of cooking liquid.
In a shallow pan, gently soften the onion for 5 minutes until translucent, add the garlic and cook for a minute more.
Pour in the wine and simmer util reduced by half.
At a gentle simmer, stir in the lemon and the skyr, season well.
Add the drained pasta into the sauce using a little of the reserved liquid to combine.
Flake the mackerel and toss into the dish with care, ensuring fish stays together.
Finish with a flurry of lemon zest, a generous grinding of pepper and crown with micro herbs. Enjoy!