500 grams moist smoked fish (I used Gemfish)
1½ cups milk
3 cups dried gluten-free penne pasta (I used Barilla brand)
60 grams (4 tablespoons) butter
3 tablespoons brown rice flour
¼ teaspoon ground mace
½ cup grated Cheddar cheese
2 tablespoons chopped parsley
sea salt and ground pepper
4 hard-boiled eggs
extra cheese for grilling
Preheat the grill to its highest setting.
Break the smoked fish into large pieces, removing the skin and bones.
Place in a saucepan with the milk and bring to just below the boil. Remove from the heat and leave for 15 minutes.
Cook the pasta in boiling salted water according to the packet instructions.
Drain then tip back into the saucepan. Cover and set aside to keep warm.
Tip the milk and fish into a strainer set over a bowl. Set the fish aside and use the milk for the sauce.
Sauce: Melt the butter in a saucepan and stir in the flour and mace. Whisk in a little of the milk until smooth then stir in the remaining milk. Place over a medium heat and bring to the boil, stirring constantly. Season with salt and pepper and simmer gently for 2-3 minutes to cook out the flour. Stir in the cheese and parsley.
Add the fish to the pasta then pour over the sauce. Gently fold everything together then divide between individual ovenproof serving dishes or one large dish.
Cut the eggs into quarters and nestle into the pasta. Top with extra cheese and place under the grill until hot and lightly golden. Serves 4
Pantry Note: Ground mace is available in the spice section of supermarkets and pairs beautifully with seafood. It is part of the outer shell of nutmeg.
Cook’s Tip: Heating the fish and milk together may seem an unnecessary step, but it makes a big difference to the finished dish as it gives the sauce a much richer flavour.