Ingredients
- 300 grams smoked fish
- 1 packet of spaghetti
- 0.5 cup diced shallots
- Nob of butter
- Dash of olive oil
- Juice of 1 lemon
- Glug of dry white wine
- 1/3 cup cream
- Pepper
- 0.25 cup grated pecorino/Parmesan
- 1 handful of chopped fresh parsley
Recipe also works with:
Method
Before starting on the sauce, cook your spaghetti, reserving a little of the pasta water before draining. Run the spaghetti under cold water to stop it cooking and set it aside.
In a large frying pan on medium heat, soften the shallot in olive oil and butter. Once softened, add fish. Fry for a minute and add lemon juice and wine. Once that has started simmering, add in your cream, half the parsley and cheese and a truckload of cracked black pepper. Let that simmer until the cream has thickened.
Add the spaghetti and stir through – add some of the pasta water to loosen the sauce. Stir thoroughly.
Serve up! Sprinkle with more cheese and parsley and a squiz of lemon juice.
Species used in this recipe
Kahawai Mãori Name: Kahawai
Kahawai are a pelagic school fish of the Arripidae family (kahawai). Northern kahawai (A. xylabion) was only recognised as a separate species in the 1 ...