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Essential British Free Range Whole Milk 4 pints2.272litre
2.272litreItem price
£1.55Price per unit
68.2p/litreThis recipe combines the classics fish pie and macaroni cheese to make the ultimate comfort food dish. Try with a seasonal salad or greens, dressed simply with lemon juice.
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Preheat the oven to 220ºC, gas mark 7. Put the milk and bay into a large pan. Bring to a boil, then reduce the heat and lower in the fish. Simmer gently for about 5 minutes, until just cooked and opaque and the fish flakes easily. Lift the fish onto a plate and turn off the heat.
In another large pan, melt 25g butter, then add the sliced leeks and a pinch of salt. Fry for a couple of minutes, then cover and cook gently for 10 minutes, stirring occasionally, until soft. Meanwhile, boil the pasta according to pack instructions.
Melt the remaining 50g butter into the leeks, stir in the flour and cook for 2 minutes, stirring continuously. Remove the bay leaves from the milk, then gradually add to the leeks, incorporating it well before adding more. Simmer to a smooth, fairly thick sauce. Remove from the heat and stir in the mustard and ¾ of the cheese. Check the seasoning.
Drain the pasta, tip into a large ovenproof dish (approx 3L), then flake in the fish. Tip any juices from the fish plate into the cheesy leek sauce, then pour it over the pasta and fish. Gently stir to combine, then top with the breadcrumbs, capers and reserved cheese. Drizzle with the oil and bake for 20-25 minutes, until golden and bubbling
Typical values per serving when made using specific products in recipe
Energy | 3,377kJ/ 806kcals |
---|---|
Fat | 39g |
Saturated Fat | 22g |
Carbohydrates | 65g |
Sugars | 9.3g |
Fibre | 5g |
Protein | 48g |
Salt | 2.4g |
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£1.60Price per unit
£5.34/10g0 added
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£7.50Price per unit
£28.85/kg0 added
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£1.90Price per unit
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62p each est.Price per unit
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£2.00Price per unit
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£3.20Price per unit
80.6p/100g0 added
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£2.75Price per unit
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£1.70Price per unit
85p/100g0 added
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£2.90Price per unit
£3.06/100g0 added
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