Pappardelle with Smoked Haddock & Blue Cheese Sauce
- 350 g/12 oz. smoked haddock
- 2 bay leaves
- 300 ml/ ½ pint/1 ¼ cups milk
- 400 g/14 oz. pappardelle or tagliatelle
- 25 g/1 oz./2 tbsp. butter
- 25 g/1 oz./ ¼ cup plain/all-purpose flour
- 150 ml/ ¼ pint/ 2/3 cup single/light cream. or extra milk
- 125 g/4oz Dolcelatte cheese or Gorgonzola, cut into small pieces
- ¼ tsp freshly grated nutmeg
- salt and freshly ground black pepper
- 40 g/1 ½ oz./ 1/3 cup toasted chopped walnuts
- 1 tbsp. freshly chopped parsley
Place the smoked haddock in a saucepan with 1 bay leaf and pour in the milk. Bring to the boil slowly. cover and simmer for 6-7 minutes until the fish is opaque. Remove and roughly flake the fish. discarding the skin and any bones. Strain the milk and reserve.
Bring a pan of lightly salted water to a rolling boil. Add the pasta and cook according to the packet instructions. or until al dente.
Meanwhile, place the butter. flour and single cream. or milk if preferred. in a pan and stir to mix. Stir in the reserved warm milk and add the remaining bay leaf. Bring to the boil. whisking all the time. until smooth and thick. Gently simmer for 3-4 minutes. stirring frequently. Discard the bay leaf. Add the cheese to the sauce. Heat gently. stirring, until melted. Add the flaked haddock and season to taste with nutmeg and salt and pepper.
Drain the pasta thoroughly and return to the pan. Add the sauce and toss gently to coat. taking care not to break up the flakes of fish. Tip into a warmed serving bowl, sprinkle with toasted walnuts and parsley and serve immediately.
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