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LOCATION: Recipes >> Salad Recipes >> Italian Fish 01

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Serves four

250g/ 8 oz shell shaped pasta
350g/ 12 oz boneless skinless fish - haddock, cod or salmon
125g/ 4 oz peeled and cooked prawns
50g/ 2 oz mayonnaise
50g/ 2 oz fromage frais

1 lemon
1 head fennel

1 bay leaf
2 peppercorns
squeeze of lemon juice

Put a saucepan of water with a good pinch of salt in it on to boil.
Cook the pasta for three minutes. Take it off the heat, put the
lid on and leave it for six or seven minutes by which time it will
be perfectly cooked.

You can put the fish into a steamer or colander over the pasta and
steam it, so when the lid goes on it will cook nicely. If you
prefer, you can poach the fish in water separately with a bay leaf,
a squeeze of lemon juice and a couple of peppercorns. It will need
to simmer for just 5 or 6 minutes.

Drain the fish and the pasta and let them cool.

Cut the lemon in half and squeeze half on to the pasta and half on
to the fish as they are cooling. When they are quite cool, put the
pasta in a neat shape around the edge of an oval dish. Trim and
chop the fennel finely, flake the fish and mix the two together so
you have a mixed crunchy texture with the softness of the fish.

Blend together the mayonnaise and the fromage frais, and mix it in
with the fish and fennel. Pile it into the middle of the pasta,
and decorate it with the prawns round the border of the pasta, so
you have a greeny-white (or pink if you used salmon) centre, the
pale creamy gold of the pasta and the pink of the prawns. It will
keep in the fridge for a good couple of hours.

Eat it on its own, with perhaps just a good chunk of Italian
Dolcelatta cheese and peaches and pears.


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