A comforting pasta bake with a lovely smoky flavour from the fish. A great alternative to tuna bake.
The sauce can be made up in advance and left in the fridge. It will take on a lot more flavour from the smoked haddock. Warm it through whilst you cook the pasta so that it will bake quicker and it is easier to stir through the pasta.
|Equipment to have ready
|4 frozen smoked haddock fillets
|30g plain flour
|5 cubes frozen spinach
|¼ tsp onion salt
|½ tsp white pepper
|198g tin of sweetcorn, drained
|50g gruyere, grated
|Ovenproof baking dish
- Put the haddock and milk in a microwavable dish and poach until just cooked.
- Transfer the fish to a plate and set aside. Pour the milk into a jug.
- Heat the oven to 200C Fan.
- Cook the pasta in boiling water in a large saucepan until it still has a little bite.
- Once the pasta is cooked, drain it, keeping back some of the pasta water in a cup in case you need it to loosen the sauce.
- Melt butter in a medium saucepan, stir in the flour using a spatula and allow to cook out for a couple of minutes whilst continually stirring.
- Remove from the heat and gradually add small amounts of milk, stirring to incorporate fully before adding more milk.
- Once all the milk is in, return the pan to the heat and bring to the boil, stirring all the time.
- Turn down the heat, add the spinach and leave to bubble away for a few minutes, allowing the spinach to defrost.
- Remove the skin from the fish and flake it.
- Once the spinach is just defrosted, turn off the heat and stir through the onion salt, white pepper, sweetcorn and flaked fish.
- Stir the sauce through the pasta. Add a little of the pasta water if you need to loosen the sauce.
- Transfer to an ovenproof baking dish and sprinkle over the cheese.
- Bake in the oven until hot through and golden brown on top.