This is a great recipe for either summer or winter – very easy to make and thoroughly flavoursome. The quantities given make either 4 huge platefuls or 6 smaller platefuls if you were going to eat it after a starter, or have some accompanying dish like a salad. It also keeps for a couple of days if you wanted to make it and then eat leftovers afterwards. As always with most recipes you can adapt it to suit your preferences, it’s designed to be made with fusilli but I made it on this occasion with a mixture of remaining pastas I had in the cupboard!
375g smoked haddock fillet
125g mascarpone cheese
1tbsp lime juice (I normally use 2 squeezed limes)
1tbsp chopped parsley
Salt and freshly ground pepper
1 500g bag of fusilli
Place the haddock flesh-side down into a large saucepan and pour over the milk. Bring it slowly to the boil, then reduce the heat and simmer for 5-6 minutes until tender. You can test if the fish is ready by taking a small sharp knife and just gently a part of the skin off the fish whilst it is in the pan – the skin should come away easily. Remove the fish and flake it into a bowl, removing skin and bones as you go. Set the milk aside.
Melt the butter and stir in the flour, creating a smooth paste. Cook for one minute, stirring occasionally. Gradually stir in the milk and cook for 1-2 minutes until thickened and smooth – if you’re me, it can take a bit longer than 1-2 minutes!! Stir in the mascarpone until it melts into the sauce, then add the prawns, lime juice, half the parsley, and the flaked haddock. Season to taste.
Meanwhile, cook the pasta per the instructions on the packet. Drain the pasta, then combine it with the fish mixture. Transfer either to a warmed serving dish or warmed plates and sprinkle with the remaining parsley.