Recipe
for :
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Carbonara Smoked Fish Tagliatelle
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This
recipe for Carbonara Smoked Fish Tagliatelle comes from
Seafish - www.seafish.org
 Established
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UK’s only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
Ingredients
for Carbonara Smoked Fish Tagliatelle
455g
(1lb) smoked cod or haddock fillet, skinned and cubed
1 x 290g jar Carbonara sauce
2 x 15ml spoon (2 tablespoons) wholegrain mustard
1 x 15ml spoon (1 tablespoons) olive oil
115g (4oz) mushrooms, sliced
3 spring onions, chopped
4 cherry tomatoes, quartered
1 x 250g pack of fresh tagliatelle
black pepper
2 x 15ml spoon (2 tablespoons) fresh chopped parsley
How
to make Carbonara Smoked Fish Tagliatelle
- Heat
the Carbonara sauce in a pan for 3 - 4 minutes.
- Add
the cubed fish and mustard. Cook for 6 - 8 minutes.
- Meanwhile
heat the oil in a large pan. Add the mushrooms and
spring onions. Cook for 3-4 minutes. Add the tomatoes.
- Cook
the tagliatelle according to the packet instructions.
- Stir
the tagliatelle into the mushroom mixture. Add the
fish and sauce. Season.
- Sprinkle
with parsley and serve immediately.
Serves
4
Seafish
www.seafish.org
Reproduced
with the permission of Seafish - www.seafish.org
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