Ingredients
- 155 g (5 1/2 oz/1 cup) macaroni pasta
- 30 g (1 oz) butter
- 1 onion, chopped
- 500 g (1 lb 2 oz) white fish fillets, cut into 2 cm (3/4 inch) cubes
- 1 tablespoon chopped thyme
- 100 g (3 1/2 oz) button mushrooms, sliced
- 1/2 teaspoon hot English mustard
- 1 tablespoon plain (all-purpose) flour
- 250 ml (9 fl oz/1 cup) chicken stock
- 125 ml (4 fl oz/1/2 cup) cream
- 125 g (4 1/2 oz/1/2 cup) sour cream
- 80 g (2 3/4 oz/1 cup) fresh breadcrumbs
- 125 g (4 1/2 oz/1 cup) grated cheddar cheese
- 50 g (1 3/4 oz/1/2 cup) grated parmesan cheese
- 2 tablespoons chopped flat-leaf (Italian) parsley
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Cook the macaroni in a large saucepan of rapidly boiling water until just al dente. Drain and set aside.
2. Heat the butter in a heavy-based saucepan over medium heat. Cook the onion for 3 minutes, or until golden. Add the fish, thyme and mushrooms. Cook for 5 minutes, or until the fish is tender. Remove from the pan and keep warm.
3. Stir the mustard and flour into the pan. Add the stock and cream gradually, stirring over medium heat for 3 minutes, or until sauce boils and thickens. Boil for 1 minute, then remove from heat. Stir in sour cream.
4. Transfer the mixture to a large bowl, and stir in the macaroni, and fish and mushroom mixture. Spoon into a large ovenproof dish. Combine the breadcrumbs, cheeses and parsley. Sprinkle over the macaroni mixture. Bake for 30 minutes, or until golden, and serve.
