Hake and pasta

Recipe from: 6/4/1998 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 800
    g
    frozen hake fillets, skinned
  • salt and freshly ground black pepper
  • 45
    ml
    cake flour
  • 15
    ml
    butter
  • 15
    ml
    cake flour
  • 5
    ml
    dry mustard powder
  • 15
    ml
    Marmite
  • 300
    ml
    milk, heated
  • 125
    ml
    grated Cheddar cheese
  • 10
    ml
    chopped fresh parsley
  • 250
    g
    macaroni or any other kind of pasta
  • 160
    ml
    soft breadcrumbs
 

Method

25-30 min
 
Preheat the oven to 180 ºC and spray a large ovenproof dish with non-stick spray. Cut the fish into portion-size servings and season well with salt and pepper. Dredge the fish portions with flour and arrange in the ovenproof dish. Melt the butter in a medium-sized saucepan and stir in the flour. Heat for 1 minute while stirring continuously. Remove the saucepan from the heat and beat in the mustard powder. Dissolve the Marmite in the milk and gradually beat into the flour and butter mixture. Return to the stove and heat while stirring continuously until the sauce comes to the boil and thickens. Cool slightly and stir in the grated cheese, parsley and cooked pasta. Season with salt and pepper and spoon on top of the fish portions. Sprinkle with the breadcrumbs and bake for 25-30 minutes until the fish flakes easily with a fork and the topping is golden brown. Serve with vegetables in season. Serves 6.
 

Read more on: fish/seafood  |  bake
 

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