English Farmhouse Finnan Spaghetti Recipe
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Ingredients
1 lb (500 g) finnan haddock
1/4 tsp (1 mL) savory
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) salt
8 oz (225 g) fine spaghetti
4 slices of bacon
1 large onion, thinly sliced
3 tbsp (50 mL) butter
3 tbsp (50 mL) flour
2 cups (500 mL) milk
Salt and pepper to taste
1/4 tsp (1 mL) nutmeg
3/4 cup (190 mL) grated cheese
1 cup (250 mL) bread, toasted and diced
1 tsp (5 mL) paprika
Directions
Bring 2 cups (500 mL) of water to a boil by heating 5 minutes at HIGH.
Place the fish in a microwave-safe dish, just large enough to hold it.
Pour water over the fish, add the savory.
Cover and microwave 10 minutes at MEDIUM.
Remove fish from water, let cool, then flake.
Place 2 cups (500 mL) of water in a 6-cup (1.5 L) bowl, bring to boil by heating 5 minutes at HIGH.
Add the vegetable oil, salt and spaghetti.
Stir well and microwave 13 to 15 minutes at MEDIUM.
Stir after half the cooking period.
Spaghetti cooked in the microwave is drained but not rinsed.
Dice the bacon, place in a dish, microwave 2 minutes at HIGH.
Stir well.
Add the onion, stir and microwave 2 minutes at HIGH.
Add to the spaghetti with the flaked fish.
Stir with a fork, blending gently.
In a 4-cup (1 L) microwave-safe measuring cup, make a white sauce by melting the butter 1 minute at HIGH.
Add the flour.
When well mixed, add the milk, stir and microwave 2 minutes at HIGH.
Stir well and microwave another 2 to 3 minutes, or until creamy.
Salt and pepper to taste.
Stir in the nutmeg and grated cheese.
Place the fish and spaghetti mixture in a microwave-safe bowl.
Pour the cheese sauce over all.
Cover with the diced toasted bread mixed with the paprika.
When ready to serve, cover and reheat at MEDIUM 3 to 5 minutes or warm "SENSOR I" or "COMB I" if your oven has these features.
The oven determines the time needed.
Let stand 2 minutes.
Place the fish in a microwave-safe dish, just large enough to hold it.
Pour water over the fish, add the savory.
Cover and microwave 10 minutes at MEDIUM.
Remove fish from water, let cool, then flake.
Place 2 cups (500 mL) of water in a 6-cup (1.5 L) bowl, bring to boil by heating 5 minutes at HIGH.
Add the vegetable oil, salt and spaghetti.
Stir well and microwave 13 to 15 minutes at MEDIUM.
Stir after half the cooking period.
Spaghetti cooked in the microwave is drained but not rinsed.
Dice the bacon, place in a dish, microwave 2 minutes at HIGH.
Stir well.
Add the onion, stir and microwave 2 minutes at HIGH.
Add to the spaghetti with the flaked fish.
Stir with a fork, blending gently.
In a 4-cup (1 L) microwave-safe measuring cup, make a white sauce by melting the butter 1 minute at HIGH.
Add the flour.
When well mixed, add the milk, stir and microwave 2 minutes at HIGH.
Stir well and microwave another 2 to 3 minutes, or until creamy.
Salt and pepper to taste.
Stir in the nutmeg and grated cheese.
Place the fish and spaghetti mixture in a microwave-safe bowl.
Pour the cheese sauce over all.
Cover with the diced toasted bread mixed with the paprika.
When ready to serve, cover and reheat at MEDIUM 3 to 5 minutes or warm "SENSOR I" or "COMB I" if your oven has these features.
The oven determines the time needed.
Let stand 2 minutes.
