Pasta with smoked mackerel

Name: pasta with smoked mackerel
Total time: 50 min
Yield: 4
Ingredients: 400 gram fresh lasagne sheets; 4 tablespoon olive oil; 2 red point parikas; 4 smoked mackerel fillet; 1 hand hand of basil; 150 gram pea; 1 lemon; 1 tablespoon sugar; 125 ml creme fraiche; 1 toe garlic; 1 small onion

Ingredients

Directions

Cook the lasagne sheets as described on the package.
Cut the sheets into coarse pieces and mix with two tablespoons of olive oil.
Cut the peppers lengthwise into four pieces and remove the seeds.
Bake the peppers gently in a frying pan al dente.
Remove the skins from the mackerel fillets and pick the meat into coarse pieces.
Remove the creases.
Cut half of the leaves of basil into strips.
Boil the green peas in boiling water for one and a half minutes and rinse them cold.
Roast the lemon and grate the skin thinly.
Then peel the lemon thick and cut the flesh into pieces.
Fry the flesh brown with the sugar in a frying pan and let it cool.
Mix the cooled lemon pieces with the crème fraîche.
Put two tablespoons of olive oil in the frying pan and fry the garlic and onion for a moment.
Add the pasta, peas, strips of basil and paprika and stir until everything is hot.
Heat the mackerel gently in a frying pan for three minutes.
Season the pasta with salt, pepper and some grated lemon peel.
Put the pasta in a deep plate and spread the mackerel over it.
Place a spoon of lemon-creme fraiche and the remaining basil leaves on each plate.