Smoked haddock macaroni bake

Tasty Smoked Haddock Recipe

Ingredients

• For the macaroni
• 250g macaroni
• 1 tsp olive oil
• 1 small onion finely chopped
• 500ml milk
• 300g smoked haddock
• 1 tbsp truffle oil
• 50g soft butter plus extra for the dish
• 25g plain flour
• 100g gruyère coarsely grated
• For the breadcrumbs
• 50g white breadcrumbs
• small pack parsley leaves picked
• small thyme sprig leaves picked
• small pack tarragon leaves picked
• 1 garlic clove roughly chopped
• small piece of butter
• drizzle of truffle oil plus extra to serve

Directions

1. Blend all the breadcrumb ingredients in a food processor until they are roughly chopped, season to taste, and set them aside. Cook the macaroni for one minute less than the package instructions, then drain and toss it in olive oil before setting aside.
2. In a pan, combine the onion, milk, and smoked haddock, seasoning to taste. Let it simmer gently for 10 minutes, then remove the haddock, flake the fish, drizzle it with truffle oil, and set aside.
3. Create a paste by mixing the butter and flour together. Over low heat, whisk this paste into the hot milk, bringing it to a boil while stirring continuously. Once boiling, remove from the heat and stir in half of the grated cheese until well combined.
4. Take the pan off the heat, add the pasta to the sauce, and mix thoroughly. Gently fold in the flaked haddock and season with ground black pepper. Don’t worry if the sauce appears a bit thin—it will thicken during cooking. Butter a large ovenproof dish and pour in the macaroni, then top it off with the remaining cheese and most of the breadcrumbs. You can prepare this up to a day in advance by covering it and storing it in the fridge.
5. To cook, preheat the oven to 200°C (or 180°C for fan ovens/gas mark 6). Bake for 20 minutes until it's bubbling, then sprinkle the remaining breadcrumbs on top. Bake for an additional 5 minutes, add a drizzle of truffle oil, and if you like, toss on some extra herbs.