Serves 4
Preparation time 2 minutes
Cooking time 30 minutes
600 ml (1 pint) milk
325 g (11 oz) undyed smoked haddock fllets
325 g (11 oz) dried macaroni
50 g (2 oz) unsalted butter
25 g (1 oz) plain flour
1 tablespoon wholegrain mustard
250 ml (8 fl oz) single cream
125 g (4 oz) shelled green peas, thawed if frozen
125 g (4 oz) Cheddar cheese, grated
4 tablespoons freshly grated Parmesan cheese
1 tablespoon roughly chopped flat leaf parsley
125 g (4 oz) fresh white or wholemeal breadcrumbs
1 tablespoon olive oil
salt and pepper
Heat the milk to scalding point (just before boiling point) in a wide-based shallow saucepan. Add the haddock, in a single layer, and poach gently for 6–8 minutes until the flesh flakes easily. Lift the fish from the pan with a slotted spoon. Once the fish is cool enough to handle, remove and discard the skin and break the flesh into large flakes. Strain the milk in which the fish was cooked into a jug and set aside.
Cook the pasta in a large saucepan of salted boiling water until al dente. Meanwhile, melt the butter in a saucepan over a very low heat. Sprinkle in the flour and cook, stirring with a wooden spoon, for 2 minutes until the mixture is a light biscuity colour. Remove the pan from the heat and slowly add the reserved milk, stirring away lumps. Return the pan to the heat and simmer, stirring, for 2–3 minutes until thickened and creamy. Stir in the mustard, cream, peas, Cheddar and half the Parmesan. Season with salt and pepper.
Drain the pasta and return to the pan. Fold the cheese sauce and haddock flakes into the pasta, then transfer to a greased ovenproof dish. Mix the parsley and remaining Parmesan into the breadcrumbs, then scatter evenly over the pasta. Drizzle with the oil and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes until bubbling and golden.
For tarragon carrots, to serve as a side dish, blanch 250–300 g (8–10 oz) halved baby carrots in boiling water for 2 minutes. Drain and return to the pan. Cook gently, with the lid on, in 25 g (1 oz) butter, 1 tablespoon olive oil and 1 teaspoon sugar for 5 minutes until tender. Add 2 tablespoons chopped tarragon before serving.