Charred mackerel linguine with rocket and almond, aged Parmesan and Amalfi lemon
Ingredients
Mackerel linguine
- 4 mackerel fillets , pin bones removed
- 300g of linguine
Rocket and almond pesto
- 300g of rocket
- 50g of almonds , toasted
- 1 garlic clove , minced
- 50g of Parmesan , grated
- 1 lemon , juiced and zested
- 150ml of olive oil
- salt
- pepper
To serve
- 100g of French breakfast radish
- 2 lemons , preferably from Amalfi
- 100g of rocket
- Parmesan , to shave over the top
Method
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
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
Discover more:
Go to Comments
Charred mackerel linguine with rocket and almond, aged Parmesan and Amalfi lemon
