Liam Scully’s Spring Mackerel Spaghetti:
Serves one
Makes a great lunch in 20 minutes
Ingredients:
Salt and pepper
Sliver of scotch bonnet chilli, chopped
3 x garlic cloves, crushed
1 x medium Courgette, chopped
Half a small white onion, chopped
1 generous pinch of flat leaf parsley, chopped
1 generous pinch of dill, chopped
1 generous pinch of coriander, chopped
Knob of butter
Splash of white wine vinegar
1 tbsp good olive oil
1 fillet of mackerel
Wholemeal Spaghetti
Tsp Salt
Method:
Bring water to boil, meanwhile prepare ingredients and heat olive oil in pan, add Courgettes, garlic, onion, chilli, salt, vinegar and pepper to pan, fry until soft but not brown, add herbs and a knob of butter stirring in .
Remove from heat and blitz ingredients with a blender until rough, leave aside and add pasta to boiling water.
When pasta is cooked al dente drain then return to pan before adding the puree to pasta, add a drizzle of good olive oil, mix up well and serve piping hot on warm plates. Dress with the mackerel fillet and some Parmesan shavings, season.
Great!
