Smoked Haddock Linguine

Smoked Haddock Linguine

Ingredients:

Serves 4

  • 500g smoked haddock
  • 600ml milk
  • pepper
  • I bay leaf
  • 240g linguine
  • 30g unsalted butter
  • 30g flour
  • 100g cheddar, grated
  • I tsp mustard
  • parsley and chives

    Preheat oven 200°C / Gas 6.

     

Method:

Preheat oven 200°C / Gas 6.

Place the haddock skin-side down in an ANTA Baking Dish. Cover with milk, season with pepper and add the bay leaf. Bake for 15-20 minutes, then allow to cool.

Cook the linguine as per pack instructions. Melt butter in a pan, add the flour and cook for a few minutes.

Gradually add the poaching milk and bring to the boil. Add the cheese and mustard, check seasoning and add the flaked fish.

Drain the linguine and mix with the fish mixture, quickly and gently with two forks. Sprinkle with the herbs and serve immediately.

 

 

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