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Wrexham Finnan Spaghetti's picture
  Finnan haddie 1 Pound (500 Grams)
  Savory 1⁄4 Teaspoon
  Elbow macaroni/Spaghetti 8 Ounce (232 Gram)
  Bacon slices 4
  Onion 1 Large, thinly sliced
  Butter 50 Milliliter (3 Tablespoon)
  Flour 50 Milliliter (3 Tablespoon)
  Milk 500 Milliliter (2 Cup)
  Salt To Taste
  Pepper To Taste
  Grated cheese 190 Milliliter (1/2 To 3/4 Cup)
  Nutmeg 1⁄8 Teaspoon
  Diced bread 250 Milliliter (1 Cup)

Place the fish in a sauce pan with 2 cups boiling water and the savory.
Cover and simmer over low heat for 10 minutes.
Remove to a plate, cool and flake.
Boil the spaghetti or elbow macaroni according to directions given on the package.
Drain and place in a bowl.
Dice and fry the bacon, add the onion and fry until light brown.
Add to the spaghetti with the flaked fish.
Make a white sauce with the butter, flour and milk.
When smooth and creamy, salt and pepper to taste, remove from heat, and add the cheese and nutmeg.
Place the fish mixture in a casserole dish.
Pour the cheese sauce over all.
Top with the diced bread that can be rolled, to taste, in a few tablespoons of bacon fat or melted butter.
Bake in a 350°F (180°C) oven for 25 to 30 minutes.
Serve hot.

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Wrexham Finnan Spaghetti Recipe