- 2 leek, trimmed, washed and sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 175g penne
- 200ml pot reduced-fat crème fraîche
- 1 tbsp capers
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 2 small smoked mackerel fillets, skinned and flesh flaked into large chunks
Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…
- 25g breadcrumb
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Fry the leeks in the butter until very soft, about 10-15 mins. Meanwhile, boil the pasta and heat the grill. When the leeks are soft, stir in the crème fraîche, capers and fish. Heat through for 1 min. Drain the pasta and stir into the sauce, season to taste, then tip everything into a small baking dish. Scatter with the crumbs and grill until golden and crisp.
Mackerel & leek risotto
Soften the leeks, stir in 140g risotto rice, then 100ml white wine. Once evaporated, add 500ml vegetable stock. Gently cook, uncovered, for about 15 mins, stirring every so often. Once the rice is just tender, fold through 100ml crème fraîche and mackerel. Serve with a squeeze lemon.