Manicotti with creamed haddock

1 servings

Ingredients

Quantity Ingredient
1 pounds Smoked haddock fillet
2½ cup Milk
2 Bay leaves
12 Manicotti tubes
6 tablespoons Heavy cream
Salt and black pepper
4 tablespoons Unsalted butter
4 tablespoons All-purpose flour
1 cup Grated Cheddar cheese

Directions

Wash and dry the haddock; put it in a wide pan with the milk and bay leaves. Bring the milk slowly to a simmer and poach the haddock over low heat for about 10 minutes. Remove the pan from the heat, lift out the haddock with a slotted spoon, and leave to cool. Strain the milk through a fine sieve and set it aside to cool.

Bring a large pan of water to a boil, add 2 teaspoons salt and the manicotti. Boil, uncovered, for about fifteen minutes or until the pasta is just tender. Drain the manicotti in a colander and rinse under cold water. Leave it to drain completely on layers of paper towels.

While the manicotti is cooking, remove the skin and bones from the haddock and flake the flesh into a bowl. Pound with a pestle or mash with a fork until smooth, and gradually work in the cream. Season to taste with salt and freshly ground black pepper.

Fit a pastry bag with a plain tube, fill it with haddock mixture, and pipe it into the manicotti tubes. Arrange the tubes in one layer in an ovenproof dish greased with 1 tablespoon of butter.

Make a thick white sauce from the remaining butter, the flour, and strained milk. Stir ¾ cup of the grated cheese into the sauce.

Cook for a few minutes over low heat, then pour it over the manicotti.

Sprinkle the remaining cheese over the sauce and put the dish in a preheated oven at 375 degrees F for 25 minutes, or until the cheese is bubbly and golden brown on top. Serve the manicotti in the sauce while still hot.

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