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Ingredients 455g (1lb) cod or pollack fillets, skinned and cubed
30g (1oz) butter or margarine
30g (1oz) flour
300ml (10 fl oz) milk
1 x 5ml spoon (1 teaspoon) tomato purée
pinch dry mustard
salt and black pepper
115g (4oz) frozen peas, thawed
1 x 200g can sweetcorn, drained
285g (10oz) pasta ribbons
fresh chopped basil, to garnish
Serves 4
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Method
Place butter or margarine, flour and milk in a medium sized saucepan. Cook, stirring continuously over a low heat until sauce is thickened and smooth.
Stir in the tomato purée, mustard and seasoning.
Meanwhile, cook the pasta, following pack instructions and drain.
Add the fish to the sauce and cook on a low heat for about 5 minutes.
Carefully stir in the peas and sweetcorn and cook for a further 3-4 minutes until piping hot.
Toss the pasta with the fish sauce.
Garnish with fresh basil and serve immediately with salad and crusty bread. |
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Fish Italienne
