Fish Fingers – Spaghetti – Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g spahetti
- 1 small bell pepper (s), green
- 1 medium spring onion (s)
- 1 small onion (s)
- 2 tablespoons oil
- 8 fish-chopsticks
- 1 teaspoon flour
- 1 teaspoon curry powder
- 150 ml water
- 150 ml milk
- 1 teaspoon vegetable stock, instant
- 150 g cheese (Gouda), rated
- Fat for the shape
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in boiling salted water for about 8 minutes.
- Clean the bell pepper and spring onion. Cut the bell pepper into thin rings, cut the spring onion into thin rings. Peel the onion and cut into fine cubes.
- Heat 1 tablespoon of oil in a pan and fry fish fingers until golden brown, then remove.
- Drain the pasta through a sieve.
- Heat 1 tablespoon of oil in a pan and fry the pepper in it, remove. Sweat the onion in the hot fat. Dust with flour and curry powder. Deglaze with 150 ml of water and milk while stirring. Bring to the boil, stir in the broth and simmer for 1-2 minutes. Season with salt and pepper. Add half of the spring onions to the sauce.
- Mix the pasta and half of the cheese and place in a greased baking dish (or springform pan). Pour the sauce over it. Cover the pasta with bell peppers, fish fingers and the remaining spring onions. Sprinkle with the rest of the cheese.
- Baked in a preheated oven at 175 ° C for approx. 15 minutes.
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