Mackerel Pate on a bed of spaghetti with hemp heart red pepper coulis and pickled broccolini

  • Lisa Eberhahn dubbed her entry Mackerel Pate on A Bed of Spaghetti with hemp heart red pepper coulis and pickled broccolini for the second round in the 2019 Cook of the Week Challenge.

    Lisa Eberhahn dubbed her entry Mackerel Pate on A Bed of Spaghetti with hemp heart red pepper coulis and pickled broccolini for the second round in the 2019 Cook of the Week Challenge. COURTESY OF LISA EBERHAHN

 
Posted10/16/2019 6:00 AM

Serves 4

Pickled Earthbound Organic broccolini (prepare the night before you make this dish)

 

1/2t kosher salt

1 garlic clove, minced

1T white wine vinegar

2T extra virgin olive oil

1t peppercorns

1 bunch Earthbound Organic broccolini

In a jar, combine the first 5 ingredients.

Cut the broccolini heads from the stem. Cut off the little buds from the head to make about 2 tablespoons. Store in a container in the refrigerator until ready to prepare the dish. Peel the stems and cut into 3" pieces. Then cut each piece into quarters. Place the stems in the jar, cover and refrigerate overnight.

When ready to start the dish bring a large pot of salted water to a boil for the spaghetti

King Oscar Mackerel Pate

1 - 4.05oz. King Oscar Mackerel in Olive Oil with Lemon

1 - 4.05oz. King Oscar Mackerel in Olive Oil with Lemon, drained

6oz. cream cheese

1/3C crème fraîche

1/4C fresh dill

2T creamed horseradish

Salt and white pepper to taste

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In a food processor, blend the mackerel, cream cheese, crème fraiche, dill and horseradish. Season with salt and white pepper. Set aside.

Manitoba Harvest Hemp Heart Roasted Red Pepper Coulis

2T olive oil

1 coarsely chopped medium shallot

2 coarsely chopped garlic cloves

1/2C chicken stock

1/3C Manitoba Harvest Hemp Hearts + 2T separated, to be used for garnish preparation

1 jar fire roasted red bell peppers

Salt and pepper

Heat a medium sauté pan over medium heat. Add oil and swirl to coat pan. Add the shallot and garlic, cook stirring occasionally until shallots are translucent, about 3 minutes. Add stock, hemp hearts and red peppers, simmer for about 5 minutes. Season with salt and pepper. Transfer to a food processor and puree. Set aside.

Garnish Preparation

Now is the time to take out the little buds from the broccolini. Place them into a fine mesh strainer and dip into the boiling pasta water until bright green. This will only take seconds. Place them on a paper towel to dry.

                                                                                                                                                                                                                       
 

Toast 2T of Manitoba Harvest Hemp Hearts and set aside

Signature Select Spaghetti Preparation

8oz Signature Select Whole Wheat Spaghetti, prepared according to package direction.

1 egg

1/3C chopped Italian parsley

Salt and pepper

butter

Whisk egg, parsley, salt and pepper.

Heat enough butter to coat a small nonstick pan.

Dip 3/4C of spaghetti into the egg mixture to coat. Lift pasta out of the bowl to drain. You only want enough egg mixture on the pasta to make it stick together when cooked. Place a pancake ring into the pan and fill with pasta. Press down and make as compact as possible. Cover and cook on medium low until cooked through, about 4 minutes. Repeat 3 more times. Turn off the heat and begin plate preparation.

Plate Preparation

Spread 1/3C red pepper coulis on a plate. Place the cooked pasta stack on top. Spread 1/3C of the mackerel Pâté on top of the pasta. Stack pickled broccolini stems on top of the pate. Sprinkle the toasted hemp hearts on top of the Pâté and pickled broccolini. Spread the little broccolini buds around the plate and enjoy!

t = teaspoon

T = Tablespoon

C = cup

Lisa Eberhahn

Recipes are unedited

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