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Fish Italienne Serves 4

  • Ingredients:

  • 455g (1lb) hake fillets, defrosted, skinned and cubed
  • 30g (1oz) butter or margarine
  • 30g (1oz) flour
  • 300ml (10 fl oz) milk
  • 1 5ml spoon (1 teasp) tomato puree
  • pinch dry mustard
  • salt and freshly milled black pepper
  • 115g (4oz) frozen peas, thawed
  • 1 200g can sweetcorn, drained
  • 285g (10oz) pasta ribbons
  • fresh chopped basil, to garnish

Method

  1. Place butter or margarine, flour and milk in a medium sized saucepan.  Cook, stirring continuously over a low heat until sauce is thickened and smooth.
  2. Stir in the tomato puree, mustard and seasoning.
  3. Meanwhile, cook the pasta, following pack instructions and drain.
  4. Add the fish to the sauce and cook on a low heat for about 5 minutes.
  5. Carefully stir in the peas and sweetcorn and cook for a further 3-4 minutes until piping hot.
  6. Toss the pasta with the fish sauce.
  7. Serve immediately.
  8. Garnish  with fresh basil and serve with salad and crusty bread.

Recipe kindly donated by The Seafish Industry

 

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