Fishy Feasts

Preheated oven 190C or 370F or gas mark 5

Preheated oven 200C or 400F or gas mark 6

melt a little butter or oil in a pan and sweat the onions and leeks for 5 minutes
cube the fish and place in small greased ramekins
stir a tablespoon of flour into the onion and leeks and cook for a couple of minutes
add the milk, stirring continuously and cook for a further couple of minutes
when the sauce starts to thicken, add half the cheese and spoon the mixture over the fish
mix the remaining cheese with the breadcrumbs and sprinkle over the top of each ramekin
bake for 20 minutes when the tops should be golden

This receipe is not suitable for freezing

50g small pasta shapes
1 shallot finely chopped
1 clove garlic chopped
2 tomatoes skinned, deseeded and chopped
1 tbsp tomato puree
100ml water
200g tuna (in can, drained and flaked) or 200g salmon precooked skinned and flaked (be careful with bones)
2 tbsp fromage frais

boil the pasta according to the instructions on the packet
heat a little oil in a pan, add the onion and garlic and fry slowly for 5 minutes
add the tomatoes and puree, the flaked fish and the water. Cook for 5 minutes
stir in the fromage frais to make the dish creamy
drain the pasta and mix into the fish

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