Hemp Crusted Mackerel with pasta in cream sauce

1 package of whole wheat pasta

1 bunch of brocolini, chopped in large chunks

1 small onion, diced

4 cloves of garlic, minced

2 cups of chicken broth

4-5 sprigs of fresh oregano, chopped fine

4-5 leaves of fresh basil, chopped fine

2 cups of heavy cream

1/2 cup of hemp hearts

4 cans of mackerel

Bring large pot of salted water to a boil. Add pasta and cook for about 7 minutes or until al dente. As pasta cooks, bring another large pot of salted water to a boil and add broccolini. Cook for about 3 minutes or until tender. Remove broccolini from boiling water into a bowl of ice water to stop the cooking process.

Heat a large saucepan over medium heat with the olive oil from 1-2 cans of mackerel (about 3 tablespoons total). Add the onion and sweat for 2 minutes or until translucent. Add the garlic and cook another minute. Add the chicken broth along with all but a pinch of the oregano and basil. Add a pinch of salt and pepper.

Turn heat up and bring to a boil and reduce for 6-8 minutes or until liquid has reduced by half. Reduce the heat to low and add heavy cream, stiring often for 10 minutes or until liquid has reduced to a thick sauce. Arrange hemp hearts in a thin layer on a plate.

Very gently remove the mackerel from the cans, leaving the fillet intact as much as possible. Place in hemp hearts and gently rub hemp hearts onto and encrusting the fillet. Heat a nonstick skillet over medium high heat with the oil from 1 can of mackerel. Add the cooked broccolini from the ice water. Cook for 2 minutes or until back to temperature and slight browning around the edges. Remove from sautee pan and add to the sauce along with the cooked pasta. Mix the broccolini, pasta, and sauce to thoroughly combine. Add more oil to the sautee pan if necessary and heat over medium high heat.

Carefully add the mackerel and cook for 1-2 minutes or until heated throughout and the crust is browned. To plate, place mackerel on top of pasta mixture and finish with a pinch of basil and oregano.

Serves 4

Alex Marsalek

Recipes are unedited