Famous Baked Haddock Pasta
Baked Haddock Pasta
8 oz pasta knots or twist [250 g ]
1 pint milk [ 600 ml ]
1 1/2 oz [ 40 g ] butter
1 1/2 oz [ 40 g ] plain flour
freshly gratednutmeg to taste
salt and pepper to taste
1 lb [ 500 g ] skinned smoked haddock, cubed
3 tomatoes, skinned and quarted
4 spring onions, chopped
1 tablespoon dried white breadcrumbs
2 oz [ 50 g ] cheese grated
Preheat oven to 180 c [ 350 f/ gas 4 ]
Bring a large pan of salted water to the boil. Add the pasta, stir once and boil for 10-12 minutes until tender. Meanwhile make the sauce. Warm the milk. Melt the butter in a small saucepan, stir in the flour and cook for 1 minute. Whisk in the milk and cook, stirring, until the sauce is thickened and smooth. Season with salt , pepper and nutmeg.
Drain pasta and toss in a little oil to prevent sticking. Lightly mix with the haddock, tomatoes, spring onions and sauce. Turn into a buttered ovenproof dish and sprinkle with breadcrumbs and cheese.
Bake for 30 minutes, until the topping is golden.
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