Carbonara Smoked Fish Tagliatelle
recipe for Carbonara Smoked Fish Tagliatelle comes from
Seafish - www.seafish.org
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 UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Carbonara Smoked Fish Tagliatelle
(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
2 x 15ml spoon (2 tablespoons) fresh chopped parsley
to make Carbonara Smoked Fish Tagliatelle
the Carbonara sauce in a pan for 3 - 4 minutes.
the cubed fish and mustard. Cook for 6 - 8 minutes.
heat the oil in a large pan. Add the mushrooms and
spring onions. Cook for 3-4 minutes. Add the tomatoes.
the tagliatelle according to the packet instructions.
the tagliatelle into the mushroom mixture. Add the
fish and sauce. Season.
with parsley and serve immediately.
with the permission of Seafish - www.seafish.org