Name Fish & pasta ring


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* 185g (6oz) tagliatelle verde
* 30g (1oz/6 teaspoons) butter
* 4 eggs, beaten
* 315ml (10 fl oz / 1 1/4cups) milk
* salt and pepper
* freshly grated nutmeg
* 500 g (1 lb) white fish fillets, such as cod
* 1 quantity Tomato Sauce
* bay leaves, to garnish

1. In a large saucepan of boiling salted water, cook tagliatelle until tender. Meanwhile, preheat oven to 180C (350F/Gas4).
2. In a small saucepan, melt butter. Brush a ring mould generously with melted butter. In a bowl, beat together eggs, milk and remaining butter. Season with salt, pepper and nutmeg. Pour mixture into ring mould. Drain tagliatelle, spoon into ring mould and arrange evenly. Bake in oven for 40 minutes until set.
3. Meanwhile, skin fish and cut into cubes. Put tomato sauce into a saucepan. Bring to the boil, then add fish. Simmer gently, uncovered, for 10-15 minutes, or until fish is cooked.
4. Turn out pasta ring onto a large warmed serving dish. Spoon some fish sauce into the centre, pour a little over top of pasta ring and arrange remaining fish and sauce round the edge. Garnish with bay leaves and serve at once.

Serves: 4

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