Haddock and noodle dish


Ingredients 10
Servings 4
Time

Ingredients

  • 200
    g
    uncooked elbow macaroni
  • 420
    g
    cream-style sweetcorn (optional)
  • 500
    g
    frozen haddock fillet, skin removed while still frozen
  • 500
    ml
    milk
  • 50
    ml
    butter
  • 50
    ml
    cake flour
  • 2
    ml
    mustard powder
  • salt
  • pepper
  • 25
    ml
    chopped parsley
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease a 26 x 21 cm ovenproof dish with margarine. Cook the macaroni in rapidly boiling salted water until just soft. Drain and blend with the sweetcorn. Spoon into the prepared dish. Cook the haddock in the milk until done. Drain the fish, reserving the milk. Flake the fish and set aside. Melt the butter in a pan. Sift the cake flour and add to the butter in the pan. Stir well until a smooth paste is formed. Heat, stirring continuously, until the mixture comes to the boil. Remove from the heat and add the reserved milk, a little at a time. Stir continuously. Return to the heat and bring the white sauce to the boil. Stir continuously. Add the mustard powder and season to taste with salt and pepper. Add the flaked fish and parsley and mix well. Spoon on top of the macaroni mixture and bake for 20 minutes or until the dish is heated through. Serve with a green salad.
 

Read more on: fish/seafood  |  bake
 

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