Sarah Tuck continuously wows us with her fabulous recipes and food photography in her blog, From the Kitchen. She has generously created an exclusive recipe for all of our devoted Trendland readers. This gorgeous Smoked Fish Pappardelle is surely what we will be making for dinner tonight!
A note from Sarah: A few weeks ago you may have seen a post I did called Fragrant Spiced Indian Vegetable and Lentil Soup. As it turns out it was pretty popular, and I was super-excited to see it appear on the gorgeous Trendland website – a haven for those seeking the latest trends whether it is in design, culture, art, fashion or music. I contacted them to say thanks, and that I found it a real compliment! Well after chatting for a bit we decided it might be an idea to create a post to share, especially for them – and here it is. If you adore comforting foods like smoked fish pie or the ever-popular kedgeree, you will love this creamy pasta full of flavor, and really with smoked fish, garlic, wine, onion, parsley, chili and lemon (and of course cream and Parmesan) on the ingredient list, it would be hard not to! Make sure you don’t salt it during cooking, as the fish has plenty, but do serve with extra grated Parmesan, a squeeze of lemon and a really good grinding of black pepper.
2 tbsp olive oil
1 brown onion, chopped
1 stick celery, finely chopped
1/2 red chilli, seeded and finely chopped
grated zest of 1 lemon
freshly ground black pepper
3 cloves garlic, crushed
1/3 cup dry white wine
800g smoked fish, deboned, skin removed and roughly flaked
1/3 cup pasta water
1/2 cup chopped parsley (2 tbsp reserved for garnish)
1/3 cup capers, roughly chopped
2tbsp freshly squeezed lemon juice
2 tbsp caperberries to garnish (optional)
1/2 cup freshly grated parmesan (reserve a little to garnish)
3 tbsp olive oil
3 slices thick white bread or ciabatta, roughly pulsed in food processor to chunky crumbs
1/3 cup pinenuts
2 cloves garlic, crushed
sea salt and freshly ground black pepper
Heat olive oil in a frying pan over a medium heat. Add breadcrumbs and pinenuts and cook a couple of minutes. Add garlic and continue coking until breadcrumbs and pinenuts are golden and crunchy. Season with a little salt and pepper and pour out onto a paper towel to cool. Store in an airtight container.
Heat olive oil in a heavy bottomed pot over a medium heat and cook onion, celery, chili, lemon zest and pepper until softened, for about 10 minutes. Add garlic, wine and half of the fish to the pot and cook a further 2-3 minutes, stirring to combine. Add cream, cover, and simmer for 10 minutes – the fish will break up and not look very attractive, but this is OK (lovely chunky bits of fish to be added later)! Cook pasta according to packet instructions, and remove from heat as soon as al dente. Drain and reserve 1/3 cup of the pasta water to add to the sauce. While the pasta drains, add the remaining fish, parsley and capers to the sauce and stir through. Add pasta and parmesan to the sauce, fold to combine and serve topped with a little reserved parmesan, parsley, caperberries (optional), pangrattata and lemon juice and plenty of freshly ground black pepper. If you want something on the side, simply cooked beans are the perfect match, and of course a lovely glass of red. Serves 6.