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Recipe for :

Fish Italienne

This recipe for Fish Italienne comes from Seafish - www.seafish.org

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Fish Italienne

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

How to make Fish Italienne

  • 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.

Serves 4

Seafish
www.seafish.org

 

 

 

 

 

 

Reproduced with the permission of Seafish - www.seafish.org

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