Fish pie pasta bake
A beautiful combination of two comforting titans. This fish pie pasta baking combines delicate poached fish in a rich, creamy sauce with tender pasta and a crunchy cheese filling. What more could you want?
- 50-70 g grated cheese or non-dairy alternative
- 160-180 g penne or other short pasta shapes
- 500 ml milk or dairy-free alternative (2 cups)
- 250 g hake or other white fish fillet
- 1 tbsp finely chopped parsley
- 1 tbsp margarine or butter
- 1 tbsp finely chopped dill
- Salt and pepper to taste.
- 250 g salmon fillet
- 1 tbsp flour
- 1 leek
- 1 bayleaf
- Rinse and pat dry the salmon and hake fillets, and cut into 1.5-2cm cubes.
- Heat the milk in a wide saucepan until just boiling. Add the fish pieces and the bayleaf, and poach for around 2 minutes until the fish is just cooked. Remove the fish with a slotted spoon, place in a bowl and set aside. Discard the bayleaf, pour the hot milk into a jug and set aside.
- Trim the leek and wash well to remove any grit. Slice into 5mm rounds.
- Wipe out the saucepan and return to the heat. Melt the margarine or butter, and add the slice leeks to the pan. Cook, stirring occasionally, over a medium heat, until the leeks are softened.
- Add the flour to the leeks and mix well to coat. Pour the reserved milk back into the pan and stir well. Cook, stirring, until the sauce comes to a simmer and thickens. Cook for another minute, still stirring, then remove from the heat.
- Cook the pasta according to the directions on the packet. Drain well.
- Add the cooked fish, the drained pasta, the dill and the parsley to the leek sauce and stir gently to combine. Taste and adjust the seasoning if required.
- Pour the fish mixture into a baking dish and sprinkle the grated cheese over. Preheat the grill (broiler) to high.
- Cook the dish under the grill (broiler) for about 5 minutes until the cheese is melted and bubbling, and browning in patches.
- Sprinkle with a little more parsley if desired, and serve at once. Enjoy your cooking!