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Smoked Haddock with Peas And Pasta

ingredients

serves 4
225 g (8 oz) smoked haddock fillets
280 ml (1/2 pint) milk
30 g (1 oz) butter or margarine
30 g (1 oz) flour
45 g (1 1/2 oz) frozen peas
1 tbsp chopped chives
1 tbsp chopped parsley
1 hard-boiled egg, chopped
Salt and pepper
225 g (8 oz) pasta shells, cooked

method

1. Place the smoked haddock in a large, shallow dish and pour over 6 tbsps of the milk, reserving the rest.

2. Cook for 4 - 5 minutes on HIGH and leave to stand, covered, while preparing the sauce.

3. Melt the butter or margarine for 30 seconds on HIGH in a deep bowl or glass measure.

4. Stir in the flour and pour on the reserved milk. Strain the fish cooking liquid into the bowl and stir well. Cook on HIGH for 3 minutes, stirring once or twice.

5. Add the frozen peas to the sauce along with the chives and parsley Cook for a further 2 - 3 minutes on HIGH, or until the sauce is thick and the peas are cooked.

6. Skin and flake the fish, removing any bones. Add to the sauce with the chopped hard-boiled egg and salt and pepper. Stir carefully

7. Stir in the drained pasta shells. Heat through for 1 minute on HIGH before serving.

What did you think?

49 people have helped to review this recipe. Thankyou!

haddock peas and pasta
posted by g bern @ 03:00PM, 5/29/11
Made this tonight for my evening meal and thought it was a fab recipe just thought it could do with something else maybe potato . will try and vary it next time
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