- Serves6
- CourseMain meal
- Prepare15 mins
- Cook45 mins
- Total time1 hr
Ingredients
- 60g unsalted butter
- 1 onion, finely diced
- 50g plain flour
- ¼ tsp ground nutmeg
- 1 L milk
- 2 x 240g packs smoked haddock fillets, cut into bitesized pieces
- 500g pack fresh fusilli
- ½ x 25g pack flat leaf parsley, leaves only, finely chopped
- 5 tbsp panko
- 30g Gruyère or Cheddar, grated
- Dressed spinach leaves, to serve
- Cornichons, to serve
Method
Preheat the oven to 200°C, gas mark 6. Melt the butter in a large saucepan or sauté pan over a medium heat and fry the onion for 5 minutes, stirring often, until soft but not coloured. Stir in the flour and nutmeg and cook for 2-3 minutes more, until the flour smells biscuity.
Increase the heat slightly, then slowly add the milk in a thin stream, stirring constantly – the mixture will seize up at first, then gradually thin out as you stir. Once all the milk is added you should have a smooth mixture that coats the back of a spoon. If it’s too thin, keep bubbling gently and stir until it thickens.
Stir through the fish, pasta and parsley, then transfer everything to a large 2L pie or gratin dish. Scatter over the breadcrumbs and cheese, then bake in the oven for 30 minutes, until the top is golden, the sauce is bubbling and the fish is opaque and flakes easily with a fork. Leave to stand for 10 minutes, then serve with dressed spinach and some cornichons.
Cook’s tip
FREEZE AHEAD
If making this to freeze, allow the white sauce to cool, then stir through the haddock, pasta and parsley. Scatter with the cheese and crumbs, then wrap well and freeze for up to 1 month. Defrost fully in the fridge, then bake as above for 35 minutes, or until golden, bubbling and piping hot in the middle. If the top starts to darken too much, cover loosely with foil and continue cooking.
Nutritional
Typical values per serving (excluding dressed leaves and cornichons) when made using specific products in recipe
Energy | 2,650kJ/ 629kcals |
|---|---|
Fat | 15g |
Saturated Fat | 8.9g |
Carbohydrates | 83g |
Sugars | 12g |
Fibre | 4.5g |
Protein | 38g |
Salt | 0.9g |