Fish And Vegetables On A Bed Of Noodles
|Butter||1 1⁄2 Ounce (3 Tablespoon, 40 Gram)|
|Flour||1 1⁄2 Ounce (6 Tablespoon, 40 Gram)|
|Milk||1⁄4 Pint (2/3 Cup, 150 Milliliter)|
|Single light cream||1⁄4 Pint (2/3 Cup, 150 Milliliter)|
|Parmesan cheese||1 1⁄2 Ounce (1/2 Cup, 40 Gram)|
|Firm white fish fillets||24 Ounce, skinned (4 Fillets, 175 Gram / 6 Ounce Each)|
|Milk||45 Milliliter (2 -3 Tablespoons)|
|Asparagus spears||7 Ounce (1 1/2 Cups, 200 Gram)|
|Broad beans||7 Ounce, cooked or canned (Lima Beans, 1 Cup / 200 Gram)|
|Spinach tagliatelle||8 Ounce, use fresh (225 Gram)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Oil||5 Milliliter (1 Teaspoon)|
First make the sauce. Put the butter in a bowl and cook for 1 minute. Stir in the flour and cook for 1 minute. Stir in the milk and cook for 2 minutes, whisking after each minute. Stir in the cream and cheese and cook for 2 minutes, whisking after each minute. Stir in the egg yolk. Keep the sauce warm.
Put the fillets in a dish with the milk, asparagus spears and broad (lima) beans. Cover with vented cling film (plastic wrap) and cook for 4 minutes, turning once, until the fish is done. Keep warm.
Put the tagliatelle in a pot and pour over boiling water to just cover. Add a pinch of salt and the oil, cover and cook for 3—4 minutes, until al dente (firm to the bite).
Pour pools of sauce onto 4 heated serving plates. Drain the noodles well and divide between the plates of sauce.
Flake the fish on top of the noodles, dust with paprika and serve with the broad (lima) beans and asparagus spears.