Be the first to The fish and macaroni are made in the pressure cooker, while a quick Cheddar cheese sauce is made on the stove-top. This is a quick all-in-one meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 pound haddock fillet, cut into 3 pieces
- Juice of 1/2 lemon
- Salt and pepper
- 2 Tablespoons butter
- 2 cups elbow macaroni
- 1/4 cup Cheddar cheese, grated
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- Cheese Sauce:
- 2 Tablespoons butter
- 1/4 cup flour
- 1-1/4 cups milk
- Salt and pepper
- Pinch of dry mustard
- 1/2 cup Cheddar cheese, grated
- Sprig of parsley to garnish
Preparation:
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, salt, pepper, and mustard. 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 Cheddar 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.
Yield: 4 servings
Recipe Source: The Color Book of Pressure Cooking edited by Eileen Turner (Octopus Books Limited)
Reprinted with permission.
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, salt, pepper, and mustard. 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 Cheddar 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.
Yield: 4 servings
Recipe Source: The Color Book of Pressure Cooking edited by Eileen Turner (Octopus Books Limited)
Reprinted with permission.
