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A mixture of fish and pasta cooked in a bowl and drizzled with tomato sauce, to create a unique pudding. This recipe makes an interesting presentation: a traditional pudding covered with a zesty tomato sauce. It also combines classic italian tastes, seafood, and modern twists. The egg in this dish combine with the pasta for a taste you may never have tried, but which is great for light dinner fare.
Ingredients
115 g dried short-cut macaroni
1 tbsp olive oil
15 g butter
450 g white fish fillets
2-3 parsley sprigs
6 black peppercorns
125 ml double cream
2 eggs separated
2 tbsp chopped fresh dill or parsley
nutmeg
60 g Parmesan cheese
salt and pepper
fresh dill or parsley prigs
tomato sauce
Bring a pan of salted water to the boil. Add the pasta and olive oil and cook until tender, but still firm to the bite. Drain the pasta, return to the pan, add the butter and keep warm.
Place the fish in a frying pan. Add the parsley sprigs, peppercorns and enough water to cover. Bring to the boil, cover and simmer for 10 minutes. Lift out the fish and set aside to cool. Reserve the cooking liquid.
Skin the fish and cut into bite-size pieces. Put the pasta in a bowl. Mix the cream, egg yolks, chopped dill or parsley, nutmeg and cheese, pour into the pasta and mix. Spoon in the fish without breaking it. Add enough of the reserved cooking liquid to make a moist but firm mixture.
Grease a heatproof bowl and spoon in the fish mixture to within 4 cm of the rim. Cover with greased greaseproof paper and foil and tie securely with string.
Stand the bowl on a trivet in a saucepan. Add the boiling water to reach halfway up the sides. Cover and steam for 1 ½ hours.
Invert the pudding onto a serving plate. Pour over a little tomato sauce. Garnish and serve with the remaining tomato sauce.
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