Penne with smoked mackerel and cavolo nero

Name: penne with smoked mackerel and cavolo nero
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 toe garlic; 400 g cavolo nero palm cabbage; 1 bag paprikamix; 5 el (olive oil; 300 g penne pasta; 20 g fresh flat parsley; 1 lemon; 400 g tomato cubes look; 200 g creme fraiche; 260 g fresh smoked mackerel fillet

Pasta recipe with fatty fish, palm cabbage, pepper, tomato and parsley.

Ingredients

Kitchen Stuff

1 blender

Directions

Slice the garlic and the cavolo nero finely. Remove the stalk and the seeds from the peppers and cut the flesh into strips.
Heat the oil in a frying pan and fry the garlic, cavolo nero, paprika, pepper and salt for 4 minutes on medium heat.
Add 200 ml of water and cook for 6 more minutes with the lid on the pan. Change regularly.
Meanwhile, bring a pot of water with salt to the boil, add the penne and cook for 10 minutes. Drain.
Meanwhile cut the parsley roughly. Clean the lemon, grate the yellow skin and squeeze half of the fruit. Cut the other half into slices.
Put the tomato cubes with the parsley, 1 tbsp lemon juice, the crème fraîche, pepper and possibly salt in a high beaker and puree with the hand blender.
Heat the tomato sauce in a pan over low heat.
Mix the tomato sauce and ⅔ of the mackerel through the pasta. Stir in the lemon zest and 1 tbsp lemon juice through the cavolo nero and spread over deep plates.
Divide the pasta and the rest of the mackerel over it and add a slice of lemon.