300 grams smoked fish
1 packet of spaghetti
½ cup diced shallots
Nob of butter
Dash of olive oil
Juice of 1 lemon
Glug of dry white wine
⅓ cup cream
Pepper
¼ cup grated pecorino/Parmesan
1 handful of chopped fresh parsley
Here’s a great way to use up the frame and head of your whole fish – smoke them (follow instructions for your smoker) and remove the flesh from the bones once cool. It is easiest to do this at room temperature rather than chilled from the fridge.
If you don’t have a smoker, you can just steam, bake or poach the frame with some aromatics – wine, Mediterranean herbs, or onion and garlic. Anything to push some flavour in there! Although, the flavour of the smoked fish really makes this dish something special, so we really do recommend it.
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.
Recipe by Zak and Tamar