CRUMBED HAKE AND PASTA BAKE WITH SPINACH
You sometimes get that box of crumbed hake that is covered in icicles and when you fry it, it goes all soggy then I’m ready to dump it in the dustbin. But I don’t waste food. Tonight was such a night. I had to make it work somehow! I remembered a friend told me to bake it in a dish with cheese sauce.
Crumbed hake cubes, thick pasta tubes, baby leaf spinach, rich cheese sauce and extra cheese, it’s so decadent! I will make it again!
- Cook 2 cups of pasta tubes or macaroni according to instructions on packet
- 750 ml milk
- 90 ml (90 g) butter or margarine
- 150 ml (90 g) cake flour
- 1 cup of grated strong Cheddar cheese
- 200 g fresh baby spinach leaves
- 3 pieces of frozen crumbed hake cut into cubes*
- cup of frozen peas
Make 1 litre of medium thick white sauce with the milk, butter and cake flour and add the Cheddar cheese.
Mix the pasta, raw spinach leaves, cheese sauce, frozen peas and hake cubes and spoon into an ovenproof dish that has been sprayed with nonstick.
Sprinkle another cup of grated Cheddar over the top and bake in preheated oven at 180°C for 35 – 40 minutes until golden brown and crisp on top.
Note:
It will work equally well with fish fingers.
Recipe and photo: Elsabie Templeton
