Leek and Fish Tagriatelle Bake
A quick and easy baked pasta dish with white fish, leek, and cheese tossed in a creamy white wine sauce.
- tagriatelle - 250g (any pasta)
- leek - 2 - trimmed and finely sliced (white and pale green parts only)
- white fish fillets - 250g - diced (cod, hake or whiting)
- mild red cheddar - 100g
- salt - to taste
- White Wine Sauce
- butter - 1 tablespoon
- plain flour - 3 tablespoons
- milk - 100ml
- cold water - 100ml + extra if needed
- white wine - 100ml
- natural yogurt - 1 tablespoon (Greek style yogurt)
- parsley - 1 teaspoon
- vegetable stick cube - 1 or 1 teaspoon universal vegetable seasoning
- rainbow peppercorn - to taste (freshly ground)
- Blanch the leeks in a pan of boiling water until just cooked but a little crunchy. Refresh in cold water, drain well and set aside.
- Boil the pasta and set aside.
- Meanwhile prepare the sauce. In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add universal vegetable seasoning and white wine. Add water depending on desired consistency. Remove from heat when sauce reaches a creamy and thick consistency. Mix in Greek yogurt and parsley. Season with plenty of ground rainbow peppercorn.
- Preheat the oven to 180°C.
- To construct the bake, put down a layer of sauce to cover the bottom of the 20x30 cm ovenproof serving dish.
- Arrange first layer over sauce – spread half of the pasta. Add diced fish. Top with half of leek. Then spread over half the sauce. Repeat. Top with remaining pasta, then rest of leek.
- Finishing with a final layer of sauce, then cover the whole lot with cheese and the bake is ready for the oven.
- Bake in the oven for 30 minutes until piping hot and the cheese is starting to turn golden.