Variations on a theme... Fish casserole

Press, 13 November 1985, Page 16

Variations on a theme... Fish casserole

Alison Hoist’s

Food Facts, L „ , _ .4 ,K

This recipe uses a 220 g can of salmon to make a large, filling casserole which will feed 4 to 6 people as the main part of a meal. You can make it up to 24 hours before you need it, refrigerate it, then reheat it in a moderate oven for 45 minutes, without any lastminute attention. 1 (220 g can salmon 1 cup liquid 4 eggs, hard boiled V/z cups uncooked macaroni 50g butter 1 cup chopped celery 1 cup chopped onion ’A cup flour 1 cup water 1 cup milk 2 teaspoons instant chicken stock Vz teaspoon salt or to taste Open the salmon, drain off its liquid and make it up to 1 cup with water. Put the eggs to hard boil in a large saucepan, in plenty of boiling, salted water. After the eggs have boiled for 5 minutes, add the macaroni and cook about 10 minutes longer, until the macaroni is tender, then drain. Put eggs to cool in cold water.

While the eggs and ma-

caroni cook, melt the butter in a large frying pan or another saucepan. Add the chopped celery and onion, stir well, cover tightly, and cook gently for 10 minutes, without browning the vegetables at all. Stir in the flour, then add the salmon liquid and water. Bring to the boil, stirring constantly. When thick, add the water and bring to the boil again. Add the milk and heat again, stirring frequently, until boiling. Add the instant stock, salt, if needed, taste, and add extra seasoning if necessary.

Tip half the cooked macaroni into a large, buttered, or sprayed casserole dish (about 23cm

round or square). Cover with half the salmon, broken into small pieces, and 2 of the chopped, hardboiled eggs. Cover with about a third of the sauce. Sprinkle with chopped parsley if desired. Spread the rest of the macaroni over this, add the remaining salmon and hard boiled eggs, then cover with the remaining sauce. Cover and refrigerate until needed.

Reheat, covered with a lid or foil, in a moderate oven (180 to 200 deg.C) for 30 to 45 minutes until mixture has heated through. If desired, arrange a ring of sliced tomato round the edge of the dish 5 minutes before serving, or sprinkle with paprika or chopped parsley just before serving. Serve alone, or with a salad or with cooked peas. Variation: If desired, replace salmon with tuna or canned smoked fish or fish fillets. Use more fish if desired. If more fish is used, put the liquid from the cans in the sauce, but do not add the instant stock and salt until you have tasted it, in case it is already salty enough;