Haddock and noodle dish

YOU
4 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (10)

200.00 g pasta — elbow macaroni, uncooked
420.00 g sweetcorn — creamed
500.00 g haddock — frozen fillets
500.00 ml milk
50.00 ml butter
50.00 ml flour — cake
2.00 ml mustard — powder
salt
freshly ground black pepper
25.00 ml fresh parsley — chopped
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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.



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