Serves 4
Preparation time 2 minutes
Cooking time 30 minutes
600 ml (1 pint) milk
325 g (11 oz) undyed smoked haddock fillets
325 g (11 oz) dried macaroni
50 g (2 oz) unsalted butter, plus extra for greasing
25 g (1 oz) plain flour
1 tablespoon wholegrain mustard
250 ml (8 fl oz) single cream
125 g (4 oz) shelled 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) coarse fresh white or brown breadcrumbs
1 tablespoon olive oil
salt and black pepper
Heat the milk in a wide-based, shallow saucepan to scalding point (it should barely shiver). 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. Remove the skin and break the flesh into large flakes. Strain the milk into a jug.
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
Meanwhile, melt the butter in a saucepan over a very low heat. Add the flour and cook, stirring, for 2 minutes until it is a light biscuity colour. Remove from the heat and slowly add the reserved milk, stirring away lumps. Return to the heat and simmer, stirring, for 2–3 minutes until 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 sauce and haddock flakes into the pasta and transfer to a greased ovenproof dish. Mix the parsley and remaining Parmesan into the breadcrumbs and 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, as a side dish, halve 250– 300 g (8–10 oz) baby carrots and blanch in boiling water for 2 minutes. Drain and cook, with the lid on the pan, 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.