Thursday, April 9, 2020

Fish pie pasta bake



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?

Ingredients
  • 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


Instructions
  1. Rinse and pat dry the salmon and hake fillets, and cut into 1.5-2cm cubes.
  2. 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.
  3. Trim the leek and wash well to remove any grit. Slice into 5mm rounds.
  4. 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.
  5. 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.
  6. Cook the pasta according to the directions on the packet. Drain well.
  7. 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.
  8. Pour the fish mixture into a baking dish and sprinkle the grated cheese over. Preheat the grill (broiler) to high.
  9. Cook the dish under the grill (broiler) for about 5 minutes until the cheese is melted and bubbling, and browning in patches.
  10. Sprinkle with a little more parsley if desired, and serve at once. Enjoy your cooking!