FISH AND MACARONI CASSEROLE RECIPE | GOOD FOOD
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Main-course
Total Time 1 hours 30 minutes
Yield SERVES 4
Number Of Ingredients 15
Steps:
1. Preheat the oven to 180°C (350°F/Gas 4). Cook the macaroni in a large saucepan of rapidly boiling water until just al dente. Drain and set aside.
2. Heat the butter in a heavy-based saucepan over medium heat. Cook the onion for 3 minutes, or until golden. Add the fish, thyme and mushrooms. Cook for 5 minutes, or until the fish is tender. Remove from the pan and keep warm.
3. Stir the mustard and flour into the pan. Add the stock and cream gradually, stirring over medium heat for 3 minutes, or until sauce boils and thickens. Boil for 1 minute, then remove from heat. Stir in sour cream.
4. Transfer the mixture to a large bowl, and stir in the macaroni, and fish and mushroom mixture. Spoon into a large ovenproof dish. Combine the breadcrumbs, cheeses and parsley. Sprinkle over the macaroni mixture. Bake for 30 minutes, or until golden, and serve.
TRADITIONAL BRITISH FISH PIE RECIPE | ALLRECIPES
A rendering of the classic British fish pie. This is a very tasty fish pie without the 'tweaks' of some newer versions; it was traditionally a relatively simple dish.
Provided by Al G
Categories World Cuisine European UK and Ireland English
Total Time 1 hours 40 minutes
Prep Time 25 minutes
Cook Time 1 hours 15 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
- Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-sized pieces.
- Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.
- Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.
- Melt remaining 1/4 cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, stirring continuously, to make base of sauce. Add 1/2 the sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.
- Place fish mixture in an oven-proof dish; press boiled eggs gently into the filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 504.1 calories, CarbohydrateContent 40.4 g, CholesterolContent 165 mg, FatContent 25.9 g, FiberContent 4.9 g, ProteinContent 28 g, SaturatedFatContent 15.5 g, SodiumContent 393.7 mg, SugarContent 7.3 g
TABLE FOR 2.... OR MORE: FISH HEAD CASSEROLE
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