Friday, 29 January 2010

Version of a Sussex Smokey

50g macaroni per person
2 peppered smoked mackerel fillets, flaked
75-100g cheddar cheese, grated
20g butter
4 tbsp horseradish sauce

Preheat the oven to 180°c.

Put a pan of water on to boil. Once boiling add the macaroni to the pan. Cook as per pack instructions.

Meanwhile, melt the butter in a pan. Add enough flour to make a roux. Add enough milk to form a sauce and whisk until smooth. Add the cheese until the sauce is thick, shiny and smooth. Mix in the horseradish sauce.

Strain the pasta and put in a dish layering the flaked mackerel with it. Pour over the cheese sauce, top with more grated cheese and bake until the cheese is melted and golden.

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