Macaroni Fish Pie

Recipe Ingredients

1 lb	454g / 16oz	Haddock fillet - cut into 3 pieces
		Juice of 1/2 lemon
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Butter
2 cups	474ml	Elbow macaroni
1/4 cup	36g / 1.3oz	Cheddar cheese - grated
		Cheese Sauce
2 tablespoons	30ml	Butter
1/4 cup	15g / 0.5oz	Flour
1 1/4 cups	296ml	Milk
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Dry mustard
1/2 cup	73g / 2.6oz	Grated Cheddar cheese
		Parsley sprig - for garnish

Recipe Instructions

Place the fish on buttered foil and sprinkle over the lemon juice and seasoning, then dot with butter. Make the fish into a parcel with the foil, sealing the edges carefully. Put 5 cups water in the pressure cooker, add a little salt and put the fish parcel in. Bring the water to the boil and add the macaroni. Put on the lid and slowly bring to HIGH (15 pounds) pressure. Cook for 4 minutes.

Cheese Sauce: While the fish and macaroni are cooking, make the sauce. Melt the butter in a pan, stir in the flour and cook for a minute or two. Remove the pan from the heat and stir in the milk and seasoning. Return the pan to the heat and bring to the boil, stirring all the time. When the sauce has thickened, lower the heat and add the cheese, stirring until it melts.

Reduce the cooker pressure according to manufacturer's directions until safe to open. Flake the fish and add to the sauce. Strain the macaroni and add it to the fish and sauce. Place the mixture in a buttered flame-proof dish and sprinkle with grated cheese and melted butter. Brown under a hot grill (broiler) and garnish with parsley. Serve with broccoli.

This recipe yields 4 servings.

Source:
The Color Book of Pressure Cooking by Eileen R. Turner

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