Smoked Fish Mac & Cheese
Ingredients
- 500 grams moist smoked fish (I used Gemfish)
- 1½ cups milk
- 3 cups dried gluten-free penne pasta (I used Barilla brand)
Sauce
- 60 grams (4 tablespoons) butter
- 3 tablespoons brown rice flour
- ¼ teaspoon ground mace
- ½ cup grated Cheddar cheese
- 2 tablespoons chopped parsley
- sea salt and ground pepper
- 4 hard-boiled eggs
- extra cheese for grilling
Instructions
- 1
Preheat the grill to its highest setting.
- 2
Break the smoked fish into large pieces, removing the skin and bones.
- 3
Place in a saucepan with the milk and bring to just below the boil. Remove from the heat and leave for 15 minutes.
- 4
Cook the pasta in boiling salted water according to the packet instructions.
- 5
Drain then tip back into the saucepan. Cover and set aside to keep warm.
- 6
Tip the milk and fish into a strainer set over a bowl. Set the fish aside and use the milk for the sauce.
- 7
Sauce - Melt the butter in a saucepan and stir in the flour and mace. Whisk in a little of the milk until smooth then stir in the remaining milk. Place over a medium heat and bring to the boil, stirring constantly. Season with salt and pepper and simmer gently for 2-3 minutes to cook out the flour. Stir in the cheese and parsley.
- 8
Add the fish to the pasta then pour over the sauce. Gently fold everything together then divide between individual ovenproof serving dishes or one large dish.
- 9
Cut the eggs into quarters and nestle into the pasta. Top with extra cheese and place under the grill until hot and lightly golden.
