This healthy recipe contains lots of nutrients, is full of flavour and packs slow release energy good for glucose hungry expeditioners.
Smoking fresh fish* on the beach is a good way of preserving a catch for the ongoing journey whilst dried pasta stores well for long sea journeys.
One we prepared earlier
Making pasta is an uncomplicated process and enables one to closely scrutinise the ingredients of the food we consume. Our pasta is made from organic flour free from bleach, preservatives and insecticides. The pasta is then dried and stored for stowage in the sea kayaks for expeditions to remote islands, coves and beaches. The process is described here – making home made pasta
The process of smoking the mackerel used in this recipe is equally simple and is described here – smoking mackerel in the wild
- 175g of pasta
- 100g frozen peas
- 125g smoked filleted mackerel
- 3 rounded tbsp Greek yogurt
- 2 rounded tsp horseradish sauce
- Boil the pasta in a large pan of boiling water, adding the peas for the last 3 mins. Meanwhile, flake the wild-smoked mackerel and set aside, then mix the yogurt with the horseradish, salt and pepper.
- Drain the home made pasta, return to the pan and stir in the wild-smoked mackerel and yogurt, letting the heat of the pasta warm the sauce.
Season with a pinch of parsley some black pepper and parmesan shavings
*The term fresh fish is of course relative. On the high-street, at supermarkets and in city restaurants fresh fish really means days old so, when patiently waiting for your number to be called at the fish-counter, be ready to ask where your fish is from and how many days ago it was likely caught. Supermarkets invent terms to suit their needs and, as a discerning consumer, it really is your right to challenge nonsense. At Octane we have therefore made a new, differentiated and entirely transparent definition – Ocean-fresh. Simply put, it means caught and eaten same-day.
See ocean fresh calimari caught, cooked and served in under an hour