Preparation time: 20 minutes
Cooking time: 25 minutes
Serves 4
You'll need
125g (4oz) pasta bows
300g (11oz) broccoli florets
125g (4oz) smoked trout
2 spring onions, roughly chopped
50g (2oz) butter
50g (2oz) flour
570ml (1 pint) whole milk
150g (5oz) mature Cheddar, grated
1 tsp Dijon mustard
salt and ground black pepper
50g (2oz) fresh wholemeal breadcrumbs
chopped parsley to garnish
1 Preheat the oven to 190°C (375°F) mark 5. Boil the pasta as instructed on the pack. Drain and set aside. Break the broccoli into small florets. Add to a pan of boiling water and simmer for 4 minutes. Drain.
2 Put the pasta, smoked trout fillets, broccoli and spring onions in a large ovenproof dish or small individual ovenproof dishes.
3 Melt the butter in a small pan over a medium heat. Remove from the heat and stir in the flour. Stir over a low heat for 1 minute. Add the milk and whisk with a balloon whisk or a coil whisk. Simmer, while continuing to whisk all the time, until the mixture is a thick, smooth sauce.
4 Remove the sauce from the heat and stir in most of the cheese and the mustard. Season lightly with salt and ground black pepper then pour the sauce over the pasta, broccoli and smoked trout.
5 Mix the breadcrumbs together with the rest of the cheese and sprinkle over the top. Cook in the oven 25 minutes, for the large dish and 10 minutes for the small dishes or until golden brown and bubbling. Sprinkle with parsley and serve immediately.
Recipe courtesy of the British Trout Association (www.britishtrout.co.uk).
