Advertisement
Pasta with Smoked Haddock and Leeks
- Serves
6
- Difficulty
Easy
Published 1997
Leeks and smoked fish go together awfully well. Bound together in a sauce made with milk in which the fish cooked, this makes a really good sauce for pasta. Use any small-shaped (as opposed to long, like spaghetti or fettuccine) pasta, such as shells or bows, for this dish. This is good served with a tomato and basil salad.
Ingredients
1 lb 450 g 1 pint 570
Method
Feel the fish all over and remove any bones. Cut it into smallish pieces and put it into a saucepan with the milk. Over a moderate heat, heat the milk till a skin forms, then take the pan off the heat and let the fish cool in the milk.
Meanwhile, in another saucepan melt the butter. Add the sliced leeks and cook till they are really soft. Then stir in the flour, let it cook for a minute
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe