Smoked fish pasta bake
Photo by Tam West
This recipe forms part of the August 18 meal planner created in partnership with New World. The pasta and white sauce can be made in advance and stored in separate containers (see How to make white sauce) in the fridge, making the dish quick to pull together and bake later in the week. Alternatively make the dish to step 4 and store covered in the fridge for up to 2 days before adding breadcrumbs and baking.
- For the white sauce, heat milk until just scalded. Melt butter in a saucepan, add flour and stir continuously for 3 minutes to cook. Whisk in the hot milk in stages, whisking until smooth each time, then use a wooden spoon to stir and simmer the sauce 5-7 minutes until it resembles thick cream. Season to taste with salt and pepper or mustard powder and remove from heat to cool.
- Cook pasta in plenty of boiling salted water until al dente. Drain well, cool and toss with a splash of olive oil.
- Heat oil in a frying pan, add onion, garlic, coriander and cavolo nero stems and fry gently until soft. Add capsicum, celery and courgette and continue to fry until vegetables have just softened. Remove from heat, mix through cavolo nero and coriander leaves and season with freshly ground black pepper. Cool.
- In a large bowl combine cooked pasta, smoked fish, white sauce, vege mix, cream, lemon juice and chopped herbs. Spread into a baking dish or individual dishes.
- Sprinkle with the breadcrumb mix (below) and bake in a 180C oven until golden and bubbling. Serve with a side salad.
Slice half a loaf of stale bread evenly and bake in a hot oven until golden. Cool, then blitz into a chunky crumb. Combine with the zest of 1/2 lemon, 1 Tbsp sesame and 1 Tbsp poppy seeds, a little fresh pepper and 1 cup grated cheese. Store in an airtight container. Use to crumb pork chops, chicken schnitzel, polenta chips, fish cakes etc.
Pretty much any fish can be smokedbut kahawai is probably the favourite formost New Zealanders. The fresh catchdictates the type of smoked fish in stockat New World at any one time but theyare mostly interchangeable. Ask yourNew World fishmonger for adviceif you are unsure. David Jose, New World Seafood Expert
This recipe forms part of the August 18 meal planner created in partnership with New World.