Monday, 4 August 2008

Kipper Carbonara

In my quest to swim the channel, I have turned my attentions to particularly nourishing food which is high both in protein and carbohydrates. When my body is exhausted, it seems to tell me that it needs fish and pasta to repair itself. This one fits the bill perfectly and is poached (pun very much intended) from Hugh Fernley-Whittingstall.

Nutritious, delicious and also cheap as chips.


Serves 5 - 6

500g Spaghetti or Linguine
400g Kipper Fillets
4 Egg Yolks
200ml Double Cream


Bring a large pan of water to the boil, salt it well and throw in 500g spaghetti or linguine. Meanwhile, cut the flesh off the skin of 400g Kipper Fillets and remove any pin bones.

Slice the kipper flesh into small strips. Fry over a low heat in a knob of butter for just a couple of minutes, until cooked though.

Put 4 Egg yolks and 200ml cream into a large bowl. Season (going easy on the salt) and whisk together. As soon as the pasta is cooked ,drain it well, then return it to the still hot pan it was cooked in.

Add the egg and cream mixture and the kipper slices and quickly toss everything using two forks .The finished sauce should coat the pasta strands like silky custard.

Serve straight away, and pass the pepper mill around.