Friday - - Recipe Cards -

Prep time 10 mins

Cook­ing time 20 mins

Serves 6

500g pasta of your choice

500g smoked haddock fil­lets

750ml milk

2 tbsp but­ter

2 tbsp cake flour

400g feta cheese, sliced thinly or crumbed finely

1 tsp chopped fresh pars­ley

Fresh lemon, to squeeze over

Boil the pasta in salted wa­ter un­til al dente. While the pasta is cook­ing, pack the fish in a sin­gle layer in a saucepan and pour milk over. Bring to the boil and sim­mer lightly for 7-10 min­utes (ac­cord­ing to thick­ness of fil­lets) un­til the fish is cooked and breaks apart eas­ily. Re­move the fish, re­serv­ing the poach­ing milk, and break into chunks. Melt the but­ter and add flour. Stir for a minute and add the re­served milk, heated. Bring the mix­ture to the boil while stir­ring con­tin­u­ously. Sim­mer for three min­utes and sea­son to taste. Drain the pasta and pour sauce over, mix­ing to­gether. Add the flaked fish, feta and pars­ley. Squeeze fresh lemon juice over and serve. You can make this a few hours ahead. Do not freeze left­overs if you have used frozen fish.

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