Real fake smoked haddock and fake real fettuccine

Perhaps I am the real fake in all of this. My brain was not in gear while I was buying the fish at the weekend. There is nothing unusual in this as I tend to buy the fish early on a Saturday morning. The ‘end of week’ bottle of wine tends to be still influencing me by the time I get to talk to Han in George’s Fish Shop. In response to my “What’s fresh?”, he put on  a wry smile and refused to rises to the bait. Instead, he reminded me that everything is fresh except the frozen stuff. Then he recommended the Haddock.

When I started to discuss the evening meal, the Wife, in her unique way, asked “When do you plan to use those sweet potatoes?”. Those being the sweet potatoes that I had bought the previous Saturday, without any plan.

My response was as fake as they come. “Don’t worry dear, I have a plan.” Now the other bit of fakery. I read a blog by somebody, I know not who, about sweet potato fettuccine. Try as I did, I could not find the blog anywhere so I faked it. I apologise for the rip off.

The offending sweet potatoes. They don’t look like much but they are so tasty.

The fake real fettuccine was made by peeling and slicing the sweet potatoes, then cutting them into fettuccine size strips with the cheese slicer.

Peeled and cut into strips. Starting to look interesting…

I laid them out and seasoned them then drizzled them with olive oil. 20 minutes in the oven and it’s done.

Plenty of salt and pepper and drizzle each layer with olive oil. This much was of my own devising.

To fake the smoked fish, first skin it.

To skin the fish, hold it by the tail and cut between flesh and skin, holding the skin, work your way towards where the head used to be.

My real fake smoked haddock used the freshest haddock (ask Han) with the smokiness coming from a dusting in seasoned flour and smoked paprika.

Lovely Spanish smoked paprika. It adds a wonderful smokey flavour.

That fakes the smoking. Then I fried it off in a mixture of vegetable oil and butter.

That’s as real as I can make my fakery. The reality is it was excellent, tasty, toothsome even, inexpensive and simple to do. You can’t fake that.

A nice bit of fresh parsley and some lemon wedges complete the picture.

Special mention: My friend L brought me some wonderful smoked paprika and some truly fine hot paprika from the north of Spain. He picked these up for me on one of his numerous forays into that part of the world. Once again, proof positive that excellent ingredients are needed for excellent food. Excellent friends help too.

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  • Smoked paprika is arguably my favourite spice ever, if stick it in everything. Had I seen this prior to going shopping for dinner I’d’ve bought haddock and sweet potatoes. As it is, I have trout, cherry toms and asparagus. Hopefully it’ll be as delicious as yours looks and sounds.

    • Thanks Gemma. I he they work(ed) out.
      Conor

  • Dish looks fantastic and I’m loving these pics! Fake or real it doesn’t matter because I can tell it was definitely tasty 🙂

    • I was delighted with the flavours. Not often I get it just so.

  • Ah the versatile sweet potato. We make oven fries/chips with them…peeled and sliced like real fries/chips, salt, pepper & paprika to taste…then 20 minutes in the over. Good and good for you.

    • They are a great thing to keep in the press. They stay good for ages too.

  • The fake fettucine look remarkably like real tagliatelle in the photo! You definitely got me fooled there 😉

  • Nice one. Couldn’t agree more on the paprika score. Believe it or not, Tesco does a rather good own-brand smoked paprika.

    For faked pasta we sometimes do thin ribbons of peeled courgette (cooked), or cucumber (raw) – pickled in Japanese rice wine with a pinch of sugar.

    • That sounds really tasty. Tesco do stock a pretty good range of less common ingredients. Unlike most of the others in that sector.

  • Delicious! Really like the picture of the fish being skinned.

  • All look really good! Not bad fakery Conor! What a great idea with the sweet potato too!

  • This is just so perfect! One of the best food posts I have read in a good while and something I would adore eating for sure. The sweet potato fettucine..how is the texture? You are quite skilled at cutting that fish!

    • Thanks Michael. We can cook it when you are over in Ireland. We are in the south of France enjoying the heat and doing very very little.

  • Thats quite amazing I really thought it was pasta – as Im currently on a diet perhaps you could create a fake steak and kidney pudding that contains no fat.

    • I’m on the seafood diet. I see food and I eat it.

  • Sounds delicious. My comment is real about your real fake smoked haddock and fettuccine.

    • As is my appreciation for your kind words. Really!

  • I really love your idea for sweet potato fettuccini – it looks delicious too. Can’t wait to try this!

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