KIng prawns, salmon, hake or pollack mixed together with a creamy cheese saice and pasta. Comforting and delicious.
1 litre/1¾ pints full-fat milk
2 fresh bay leaves
4 tbsp flour
250g/9oz cheddar, grated
1 tsp mustard
salt and freshly ground black pepper
300g/10½oz fish fillet, such as salmon, pollack, or hake, skinned, cut into pieces
1 tbsp olive oil
1 onion, peeled, sliced
250g/8¾oz macaroni, cooked according to packet instructions, drained
6 cherry tomatoes, cut in half
100g/3½oz cooked king prawns, shells and heads removed
handful grated parmesan
handful chopped fresh parsley
Preheat the oven to 180C/355F/Gas 4.
Heat the milk and bay leaves until just boiling. Remove from the heat and set aside.
Melt the butter in a saucepan and stir in the flour to form a roux. Cook the roux for 2-3 minutes, or until smooth and thick.
Remove the bay leaves from the milk and slowly whisk the milk into the roux, a little at a time, until of the milk has been added and the mixture is smooth.
Bring the mixture to the boil then reduce the heat and simmer, stirring continuously, for 2-3 minutes, or until the mixture has thickened enough to coat the back of a spoon.
Remove the pan from the heat and stir in the cheese and mustard until all of the cheese has melted. Season, to taste, with salt and freshly ground black pepper.
Meanwhile, bring a saucepan of water to the boil and poach the fish pieces for 2-3 minutes, or until cooked through and opaque. Using a slotted spoon, remove the fish from the pan and set aside.
Heat the oil in a frying pan and fry the onions for 2-3 minutes, or until softened. Remove the pan from the heat and stir in the macaroni, tomatoes and cheese sauce until the pasta is coated in the cheese sauce. (You may need to add a little more milk to loosen the mixture.)
Gently fold in the poached fish and prawns, being careful not to break the fish into small flakes.
Spoon the mixture into 4-6 individual baking dishes and bake for 6-8 minutes. Remove the dishes from the oven and sprinkle over the grated parmesan. Bake in the oven for a further 4-5 minutes, or until the cheese is bubbling and golden-brown.
To serve, sprinkle over the chopped parsley.
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