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Charred mackerel linguine with rocket and almond, aged Parmesan and Amalfi lemon

Linguini of charred mackerel with rocket and almond, aged Parmesan and Amalfi lemon

Charred mackerel linguine with rocket and almond, aged Parmesan and Amalfi lemon

PT45M

Why not try?

1
To begin, make the pesto. Blanch the rocket in boiling water then refresh in iced water. Squeeze out any excess water then finely chop together with the almonds and minced garlic
  • 50g of almonds, toasted
  • 1 garlic clove, minced
2
Transfer the chopped rocket to a bowl and add the grated Parmesan, lemon zest and juice. Slowly stir in the olive oil and season to taste
  • 50g of Parmesan, grated
  • 1 lemon, juiced and zested
  • 150ml of olive oil
3
Slice the radishes lengthways using a mandoline and place in iced water
  • 100g of French breakfast radish
4
Using a hot grill pan or barbecue, coat the skin-side of the mackerel fillets with a little olive oil and char nicely on a very hot barbecue until lightly blackened, this will take 1–2 minutes
  • 4 mackerel fillets, pin bones removed
5
Turn over and cook for a further minute before removing from the heat. You can also use a blowtorch to get a really nice colour on the skin
6
Cook the linguine in boiling salted water until al dente, drain and toss with the pesto. Divide between 4 heated bowls then break the mackerel fillets on top of the pasta
  • 300g of linguine
7
Finish with Parmesan shavings, radish slices, rocket and a wedge of lemon

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Charred mackerel linguine with rocket and almond, aged Parmesan and Amalfi lemon

 
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