Name: Macaroni and fish bake
Yield: 4 servings
Cuisine: Bake
Ingredients: 250.00 g pasta macaroni, uncooked; 8.00 bacon rashers, chopped; 1.00 onion sliced into rings; 250.00 g button mushrooms quartered; 65.00 g tomato paste; 200.00 g hake; 200.00 g haddock; 50.00 ml margarine; 50.00 ml flour cake; 10.00 ml mustard powder; 500.00 ml milk; salt and freshly ground black pepper; 125.00 ml cheddar cheese grated

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Ingredients (13)

250.00 g	pasta — macaroni, uncooked
8.00	bacon — rashers, chopped
1.00	onion — sliced into rings
250.00 g	button mushrooms — quartered
65.00 g	tomato paste
200.00 g	hake
200.00 g	haddock

white sauce

50.00 ml	margarine
50.00 ml	flour — cake
10.00 ml	mustard — powder
500.00 ml	milk
	salt and freshly ground black pepper
125.00 ml	cheddar cheese — grated

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Method:

Preheat the oven to 180 ºC (350 ºF). Spray an ovenproof dish with non-stick spray.
Cook the macaroni in rapidly boiling salted water until tender. Drain well. Fry the bacon until done. Sauté the onion in the fat in the pan until tender. Add the mushrooms and fry until lightly browned. Stir in the tomato paste.
Poach the fish in a little water until tender.
Melt the margarine and add the cake flour and mustard. Stir until smooth. Add small quantities of milk while stirring continuously. Season to taste with salt and pepper and simmer until the mixture comes to the boil and thickens. Spoon layers of macaroni, fish, mushroom mixture and white sauce into the prepared dish, ending with a layer of white sauce. Bake for about 20 minutes or until the dish is warmed through.
Serve with a salad.
Serves 4-5.