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Leek & mackerel penne bake

Leek & mackerel penne bake

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Rating: 4 out of 5.61 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This is a super-fast, filling meal for busy midweek winter nights - it's great with smoked haddock too

  • Freezable
Nutrition:
NutrientUnit
kcal925
fat52g
saturates20g
carbs84g
sugars8g
fibre5g
protein35g
salt2.72g
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Ingredients

Method

  • STEP 1

    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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, November 2009

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Overall rating

Rating: 4 out of 5.61 ratings
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