Ingredients Jump to Instructions ↓

  1. 400g dried penne (or pasta shape of your choice)

  2. 550g pack frozen smoked haddock fillets

  3. 250ml semi-skimmed milk

  4. 3 eggs

  5. 100g Parmigiano Reggiano, grated

  6. 20g pack fresh flat-leaf parsley, roughly chopped Grated zest of

  7. 1 unwaxed lemon

  8. 3tbsp chilli infused olive oil, to drizzle

Instructions Jump to Ingredients ↑

  1. Cook the pasta according to pack instructions, until al dente. Meanwhile, place the frozen haddock in a large saucepan, pour the milk over and heat gently. Cover and simmer for 8-10 mins, until just cooked. Leave to cool a little in the milk then lift out the fish and reserve the milk. Remove the skin from the fish by peeling away, then discard the skin. Flake the flesh into bite-sized chunks and set aside. Beat the eggs in a bowl and stir in 2-3 tbsp of the reserved milk, together with the Parmigiano Reggiano and parsley. Drain the pasta, return to the pan and immediately add the egg mixture, combining well to coat. The heat of the pasta should lightly cook the eggs and form a sauce (be ready to serve as soon as the pasta is drained, so that it is hot enough to cook the sauce in the required way. Returning the pan to a high heat once the egg mixture has been added will make the egg scramble and spoil the sauce). Add the flaked fish and stir gently. Serve in pasta bowls with a scattering of lemon zest and a drizzle of chilli oil, if using. Serve with watercress salad.


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