Ingredients
5 Cups water
¾ Cup celery, chopped
3 Garlic cloves, sliced
1 Carrot, diced
1 Large onion, sliced
1 teaspoon ginger, chopped
1 Bay leaf
3-4 Black pepper corn
1 Kilo fish fillet
½ Kilo penne pasta, boiled, drained
3 Tablespoon grated parmesan and mozzarella cheese mix
For the Béchamel sauce:
3 Tablespoon butter
3 Tablespoon flour
2 Cups milk
½ Cup heavy cream
½ teaspoon salt
½ teaspoon white ground pepper
¼ teaspoon grated nutmeg
¾ Cup celery, chopped
3 Garlic cloves, sliced
1 Carrot, diced
1 Large onion, sliced
1 teaspoon ginger, chopped
1 Bay leaf
3-4 Black pepper corn
1 Kilo fish fillet
½ Kilo penne pasta, boiled, drained
3 Tablespoon grated parmesan and mozzarella cheese mix
For the Béchamel sauce:
3 Tablespoon butter
3 Tablespoon flour
2 Cups milk
½ Cup heavy cream
½ teaspoon salt
½ teaspoon white ground pepper
¼ teaspoon grated nutmeg
Method
-Mix water and vegetables in a roasting pan, add ginger, bay leaf, and season.
-Heat over medium high heat until boiling.
-Arrange fish fillet on a rack over the boiling water, cover half way and cook for 10 minutes.
-Preheat oven to 180 degrees.
-Melt butter in a sauce pan over medium high heat, stir in flour to combine.
-Add milk & heavy cream, whisk constantly until sauce is thick and creamy.
-Combine pasta with cheese and sauce in a bowl.
-Place half the pasta in a baking dish, layer with fish fillet and some of the vegetables.
-Top with the remaining pasta.
-Bake for about 45 minutes or until golden brown
-Heat over medium high heat until boiling.
-Arrange fish fillet on a rack over the boiling water, cover half way and cook for 10 minutes.
-Preheat oven to 180 degrees.
-Melt butter in a sauce pan over medium high heat, stir in flour to combine.
-Add milk & heavy cream, whisk constantly until sauce is thick and creamy.
-Combine pasta with cheese and sauce in a bowl.
-Place half the pasta in a baking dish, layer with fish fillet and some of the vegetables.
-Top with the remaining pasta.
-Bake for about 45 minutes or until golden brown
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