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Mushroom and Smoked Mackerel Sauce for Pasta

(for 4)

60g (2 oz.) Butter
110g (4 oz.) Smoked Streaky Rashers
2 med Onions
150g (5 oz.) Mushrooms (Forest mix Fancy Fungi if possible)
200g tub Crème Fraiche
2 Fillets Smoked Mackerel
Fresh Black Pepper

Melt 30g of butter in a pan.
Chop the rashers and cook in the butter until coloured and crisp.
Turn down the heat.
Chop the onion finely, add to the pan and cook covered until they are soft.
Slice the mushrooms, add to the pan and cook briskly for 3 to 4 minutes.
Meanwhile shred the smoked mackerel with your fingers, be sure to discard any bones.

Add the Crème Fraiche to the pan and bring to a simmer.
Add a tablespoon of water (or two) from the boiling Pasta.
Season well with plenty of black pepper (no salt)
Stir in the shredded mackerel and serve.



September 2, 2008 01:06 PM | 0 Comments
  Martin Dwyer
Consultant Chef