Smoked Mackerel Pasta with Leek and Lemon
Makes 1 serving

INGREDIENTS
65 g Pasta (Dry weight. Cooked, it is about 2.2 times heavier.)
80 g Smoked mackerel (As sold. Most of the fat in any dish it is in.)
100 g Leek
60 g Quark (Quark makes a sauce that looks like cream at a tenth of the fat. It splits if it boils, so it goes in off the heat.)
60 g Frozen peas
3 sprays, about 0.75 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
Of one lemon Lemon zest
A great deal Black pepper

METHOD
1. Cook the pasta in salted water according to the packet, adding the peas for the last three minutes. Keep a cup of the water before draining.
2. Soften the sliced leek in a sprayed pan over a low heat for ten minutes while the pasta cooks.
3. Take the pan off the heat, stir in the quark, the lemon zest and a splash of the pasta water until it is a loose sauce.
4. Add the drained pasta and peas, then the mackerel in flakes with the skin removed. Toss gently and finish with black pepper.

Contains gluten cereals, milk and fish.

RECIPE NOTES
Sixty-five grams of dry pasta is about 160 g cooked, a moderate portion. The mackerel is the richest thing in the bowl at 23 g of fat for the plate.
Lemon zest rather than juice. Juice curdles the quark; zest does the same job for flavour and leaves the sauce alone.

Full recipe: https://www.getfuel8.com/recipes/smoked-mackerel-leek-lemon-pasta
