Recipe

Smoked Fish and Mushroom Bake

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Smoked Fish and Mushroom Bake

We have a real soft spot in our hearts and on our palates for creamy fish bakes and this recipe is a must, smoky haddock with earthy mushrooms in a creamy gnocchi sauced pasta baked with mozzarella.




Ingredients to serve 2

  • 200g x Haddock - take from freezer diced
  • 80ml x Cream
  • 100g x Grated Parmesan
  • 100g x Grated White Cheddar
  • 150g x Gnocchi Pasta Shells
  • 1 x Onion - diced
  • 1 clove x Garlic - chopped
  • 5g x Thyme - leaves pulled from stem
  • 1 Sachet x Chicken Stock
  • 125g x Button Mushrooms - quartered
  • 50g x Grated Mozzarella
  • 125ml x Milk (from your pantry)
  • 1½ x Eggs - whisked
  • 100ml x Water (from your pantry)
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • All-Purpose Flour (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 400g x Haddock - take from freezer diced
  • 160ml x Cream
  • 200g x Grated Parmesan
  • 200g x Grated White Cheddar
  • 300g x Gnocchi Pasta Shells
  • 2 x Onion - diced
  • 2 cloves x Garlic - chopped
  • 10g x Thyme - leaves pulled from stem
  • 2 Sachets x Chicken Stock
  • 250g x Button Mushrooms - quartered
  • 100g x Grated Mozzarella
  • 250ml x Milk (from your pantry)
  • 3 x Eggs - whisked
  • 200ml x Water (from your pantry)
  • 40g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • All-Purpose Flour (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C. Bring a large saucepan of salted water to the boil for use in Step 1 - just under 1 tsp salt per litre of water.

Washing Instructions

Wash your hands well. Rinse your thyme thoroughly and drain on a paper towel. Brush your button mushrooms with a soft basting brush or clean kitchen towel.

Gino's Tip

You should never rinse or wash mushrooms with water as they are very absorbent thus when frying they will extrude the water absorb and braise instead of caramelizing.

Step 1 - Crispy Gnocchi Bake

Once your water in your large saucepan comes to a boil, add your gnocchi pasta shells and cook for 10-12 minutes until your pasta is cooked and "al dente". Drain through a colander once done. In a large bowl, whisk together the milk, cream with the grated parmesan, eggs, and all your white cheddar. Season well with salt and pepper. Stir until combined. Add the cooked pasta to the bowl along with your diced haddock and toss well, until all the pieces of pasta are covered with the mixture. Transfer the pasta and cheese mixture to a springform pan or a large baking dish. Sprinkle the grated mozzarella and pop into the oven for 14-16 minutes until cheese is golden and your pasta bake has set.

Step 2 - Mushroom Ragu

Heat a large frying pan over medium-high heat add a drizzling of olive oil and fry your quartered button mushrooms for 3-4 minutes. Now add your diced onion, chopped garlic, and thyme and continue cooking, stirring at regular intervals for 5-6 minutes until your onions are slightly caramelized. At this point add about a tablespoon of all-purpose flour and mix it through, cooking for an extra minute. Lastly, mix in your chicken stock and water. Bring your sauce to the heat until thickened - add dashes of water if too thick.

To Serve

Top your crispy gnocchi pasta bake with your mushroom ragu and divide amongst your servings.