recipe for Fish Italienne comes from Seafish - www.seafish.org
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 UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Fish Italienne
(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
to make Fish Italienne
butter or margarine, flour and milk in a medium sized
saucepan. Cook, stirring continuously over a low heat
until sauce is thickened and smooth.
in the tomato purée, mustard and seasoning.
cook the pasta, following pack instructions and drain.
the fish to the sauce and cook on a low heat for about
stir in the peas and sweetcorn and cook for a further
3 - 4 minutes until piping hot.
the pasta with the fish sauce.
with fresh basil and serve immediately with salad
and crusty bread.
with the permission of Seafish - www.seafish.org