Manicotti With Creamed Haddock

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Servings: 6 servings Difficulty: Advanced
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Elegant baked pasta tubes filled with flaked smoked haddock and smothered in a rich, cheesy white sauce.
Manicotti With Creamed Haddock recipe image
Manicotti With Creamed Haddock recipe image
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Manicotti With Creamed Haddock

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 servings Calories: 296

Description

This elegant dish transforms simple manicotti into a restaurant-quality meal. The filling features smoked haddock poached gently in milk with bay leaves, creating a tender, smoky texture that is then enriched with heavy cream. Each tube is stuffed with this delicate fish mixture and arranged in a baking dish. It is then smothered in a velvety white sauce made from butter, flour, and the reserved poaching milk, finished with generous amounts of grated Cheddar cheese. Baked until bubbly and golden, the manicotti offers a comforting balance of creamy sauce, savory fish, and tender pasta. Perfect for a special weeknight dinner or a cozy weekend meal, this recipe brings a touch of Italian sophistication with British-inspired seafood flavors. It pairs beautifully with a crisp green salad or steamed vegetables.

Ingredients

Directions

  1. Wash and dry the haddock fillet, then place it in a wide pan with the milk and bay leaves.
  2. Bring the milk slowly to a simmer over low heat and poach the haddock for about 10 minutes until cooked through.
  3. Remove the pan from the heat, lift out the haddock with a slotted spoon, and set aside to cool slightly.
  4. Strain the milk through a fine sieve into a bowl and set it aside to cool; discard the bay leaves.
  5. Bring a large pot of water to a boil, add 2 teaspoons of salt, and add the manicotti tubes.
  6. Boil the pasta uncovered for about 15 minutes, or until just tender (al dente).
  7. Drain the manicotti in a colander and rinse briefly under cold water to stop the cooking process.
  8. Lay the drained manicotti tubes on layers of paper towels to drain completely and dry.
  9. While the pasta cooks, remove the skin and any bones from the cooled haddock and flake the flesh into a bowl.
  10. Mash the fish with a fork or pestle until smooth, then gradually stir in the heavy cream.
  11. Season the haddock mixture with salt and freshly ground black pepper to taste.
  12. Fit a pastry bag with a plain tube and fill it with the haddock mixture.
  13. Pipe the haddock filling into each of the drained manicotti tubes.
  14. Grease an ovenproof dish with 1 tablespoon of butter and arrange the filled tubes in a single layer.
  15. In a saucepan, melt the remaining butter over medium heat and whisk in the flour to make a roux.
  16. Gradually whisk in the strained milk, cooking and stirring constantly until the sauce thickens and comes to a gentle boil.
  17. Stir 3/4 cup of the grated Cheddar cheese into the white sauce until melted and smooth.
  18. Pour the cheese sauce evenly over the manicotti tubes in the baking dish.
  19. Sprinkle the remaining 1/4 cup of Cheddar cheese over the top.
  20. Bake in a preheated oven at 375°F (190°C) for 25 minutes, or until the sauce is bubbly and the cheese is golden brown.
  21. Let stand for 5 minutes before serving while still hot.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 296kcal
% Daily Value *
Total Fat 13.6g21%
Saturated Fat 6.7g34%
Cholesterol 27.8mg10%
Sodium 70.5mg3%
Total Carbohydrate 45.6g16%
Dietary Fiber 13.0g52%
Sugars 8.1g
Protein 9.4g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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