Steamed Pasta Pudding
Ingredients
- 4 oz short-cut macaroni or other short pasta shapes
- 1 tbsp olive oil
- 1/2 oz butter plus extra for greasing
- 1 lb white fish fillets such as cod, haddock or coley
- a few parsley stalks
- 6 black peppercorns
- 4 oz double heavy cream
- 2 eggs separated
- 2 tbsp chopped fresh dill or parsley
- freshly ground black pepper
- pinch of freshly grated nutmeg
- 2 oz Parmesan grated
- dill or parsley sprigs to garnish
basic tomato sauce
- 2 tbsp olive oil
- 1 small onion chopped
- 1 garlic clove chopped
- 14 oz can chopped tomatoes
- 2 tbsp chopped parsley
- 1 tsp dried oregano
- 2 bay leaves
- 2 tbsp tomato puree paste
- 1 tsp sugar
- salt and pepper
Instructions
- Cook the pasta in a large pan of salted boiling water, adding the oil. Drain in a colander, return to the pot, add the butter and cover the pan. Keep warm.
- Place the fish in a frying pan with the parsley stalks, peppercorns and just enough water to cover. Bring to the boil, cover, and simmer for 10 minutes. Lift out the fish with a fish slice, reserving the liquor. When the fish is cool enough to handle, skin and remove any remaining bones. Cut into bite-sized pieces.
- Transfer the pasta to a large bowl and stir in the cream, egg yolks and dill. Stir in the fish, taking care not to break it up, and enough liquor to make a moist but firm mixture. It should fall easily from a spoon but not be too runny. Whisk the egg whites until stiff but not dry, then fold into the mixture.
- Grease a heatproof bowl or pudding basin and spoon in the mixture to within 4 cm (1 1/2 inches) of the rim. Cover the top with greased greaseproof paper and a cloth, or with foil, and tie firmly around the rim. Do not use foil if you cook the pudding in a microwave.
- Stand the pudding on a trivet in a large pan of boiling water to come halfway up the sides. Cover and steam for 1 1/2 hours, topping up the boiling water as needed, or cook in a microwave on maximum power for 7 minutes.
- Run a knife around the inside of the bowl and invert on to a warmed serving dish. Pour some tomato sauce over the top and serve the rest separately. Garnish with the herb sprigs.
- basic tomato sauce
- Heat the oil in a pan over a medium heat and fry the onion until translucent. Add the garlic and fry for another minute.
- Stir in the chopped tomatoes, parsley, oregano, bay leaves, tomato puree (paste), sugar, and salt and pepper.
- Bring the sauce to the boil, then simmer, uncovered, for 15 - 20 minutes until the sauce has reduced by half. Taste the sauce and adjust the seasoning if necessary. Discard the bay leaves before serving.
Calories: 556 kcal
Carbohydrates: 32 g
Protein: 36 g
Fat: 32g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 195 mg
Sodium: 502 mg
Potassium: 757 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 1089 IU
Vitamin C: 15 mg
Calcium: 269 mg
Iron: 3 mg