Courtesy of I&J
Serves 4 45 minutes
500g smoked Haddock steaks
30 ml butter
1 white or red onion, sliced
4 garlic cloves, thinly sliced
15 ml cake flour
250 ml (1 cup) fresh cream
125 ml (1/2 cup) milk
30 ml wholegrain mustard
125 ml (1/2 cup) crumbled Feta cheese
125 ml (1/2 cup) chopped spring onions or chives
A pinch of nutmeg
Salt and milled black pepper to taste
Tagliatelle or fettuccine pasta
1
Cook the Haddock, and flake coarsely
2
Cook the pasta.
3
Sauté the onion and garlic in the butter in a large frying pan.
4
Stir in flour.
5
Add cream and milk, bring to the boil, and then simmer while stirring continuously for 3 minutes or until sauce starts to thicken - it should not be very thick.
6
Stir in mustard and Feta cheese.
7
Gently stir in the flaked Haddock, then add 3/4 of the chopped spring onions or chives.
8
Remove from heat, season with nutmeg, salt and black pepper.
9
Serve immediately on the pasta, then garnish with the remaining spring onions or chives.
Bon appétit !