Recipes
Fish Pie Mac ‘n’ Cheese
Fish Pie Mac ‘n’ Cheese
Mix two classic dishes – delicious fish pie and sumptuous mac ‘n’ cheese to create a stand out feast. Can be frozen for a weeknight’s convenience.
Note: Chill and eat within three days of prep or freeze for up to a month.
Ingredients
- 450g filets of sole or plaice (dark skin removed), cut into 2.5cm/1in strips
- 2 tsp salt
- ¼ tsp freshly ground white pepper
- 2 medium free-range eggs
- 50g cornflour
- 150ml groundnut or vegetable oil
- 3 tbsp garlic, finely sliced
- 2 tbsp spring onions, finely chopped
- 2 tbsp Shaoxing rice wine or dry sherry
- 2 tsp sesame oil
Method
STEP 1
To make your white sauce use medium heat. Put the flour, butter and milk in a large pan and mix. Whisk repeatedly for a smooth, thick sauce. Take the pan off the heat. Add parsley, peas, mustard and two-thirds of the cheese.
STEP 2
Boil the pasta as per the packet directions. You’ll want the pasta al dente, then drain ready for use.
STEP 3
Pre-heat the oven to 200C/180C fan/gas 6. Pour the pasta into the pan of white sauce with half the fish and mix. Then tip into a large baking dish. Add the remaining fish, pushing it down into the pasta so it doesn’t dry out. Add the rest of the cheese. Cooking time is 30 mins until crisp and golden. Serve with vegetables or salad of your choice.