Smoked Haddock Pasta Bake

 


Smoked Haddock Pasta Bake

 

Ingredients

▢300g (10oz) smoked haddock fillets

▢225g (8oz) uncooked pasta

▢2 tablespoons unsalted butter

To make the sauce:

▢1 medium yellow onion diced

▢2 tablespoons all-purpose flour

▢500ml (2 cups) whole milk

▢¼ teaspoon ground nutmeg

▢ground black pepper and salt

To make the breadcrumbs:

▢breadcrumbs

▢garlic granules

▢mixed dried herbs

▢cheese I used shredded cheddar cheese.

▢parsley optional

Instructions

Start by cooking the fish. Simply place the frozen fish in the baking bag, make sure that the fillets are not touching. And bake on 180c for 24 minutes.

Once the fish is cooked it will look like in the picture below. It will be pipping hot when you take it out of the oven, so handle with care.

Pour sauce over fish, this will infuse the fish with gorgeous flavours of mustard, cheddar and chive.

Using 2 forks, flake the fish. Set aside.

In a medium saucepan, melt the butter and add a diced onion. On low-medium heat, cook the onion until it comes soft and translucent.

Add the flour, this will cause the butter to kind of crumble but that’s okay.

Add whole milk, and using a whisk keep whisking the mixture until it starts to bubble. Add ground nutmeg, black pepper and salt. I also like to add a crushed clove of garlic. Remove from heat, and set aside.

Cook the pasta following the cooking instructions provided at the pack.

In a large bowl, mix the pasta with the white sauce.

Add the flaked fish to the pasta.

Spread the pasta and the fish on a slightly greased oven proof dish.

Make the breadcrumb topping by mixing the bread crumbs with the herbs and dried garlic. Sprinkle the breadcrumbs over the pasta.

Sprinkle with grated cheese, and bake for 20 minutes at 180c.

The fish pasta bake is ready when the cheese melts and the breadcrumbs become golden. Sprinkle with chopped parsley and serve!

 

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