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Carbonara Smoked Fish and Tagliatelle Serves 4

  • Ingredients:

  • 455g (1lb) natural smoked haddock fillet, defrosted, skinned and cubed
  • 1 290g jars Carbonara sauce
  • 2 15ml spoon (2 tbsp) wholegrain mustard
  • 1 15ml spoon (1 tbsp) olive oil
  • 115g (4oz) mushrooms, sliced
  • 3 spring onions, chopped
  • 4 cherry tomatoes, quartered
  • 1 250g pack fresh tagliatelle
  • freshly milled black pepper
  • 2 15ml spoon (2 tbsp) fresh chopped parsley

Method

  1. Heat the Carbonara sauce in a pan for 3-4 minutes.  Add the cubed fish and mustard.  Cook for 6-8 minutes.
  2. Meanwhile heat the oil in a large pan.  Add the mushrooms and spring onions.  Cook for 3-4 minutes.  Add the tomatoes.
  3. Cook the tagliatelle according to the packet instructions.
  4. Stir the tagliatelle into the mushroom mixture.  Add the fish and sauce.  Season.
  5. Sprinkle with parsley and serve immediately.

Recipe kindly donated by The Seafish Industry

 

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