Pasta with Smoked River Cobbler and Parsley Sauce
This is a very tasty pasta dish; the parsley sauce is full of the flavours of the smoked river cobbler.
I’ve used pasta shells for this dish, but it goes well with any sort of pasta.
This is based on 2 people but you know the drill, just halve the ingredients and times the answer by the amount of people you are cooking for.
For 2 people you will need;
150 gm – Pasta
For the Sauce;
2 Fillets – Smoked River Cobbler
1 – Onion
¾ pint – Milk
1 – Bouquet Garnet (bay leaf, thyme and parsley stalks)
20gm – Butter
2 dessert spoons – Plain Flour
2 tablespoons – Chopped Fresh Parsley
Salt and Freshly Ground Black Pepper
Put the fish, chopped onion, milk and bouquet garnet in a pan and bring to the boil,
cover and simmer for 10 minutes.
After 10 minutes simmering, discard the bouquet garnet, strain off the milk and reserve it for the sauce.
Put the butter, milk and flour in a pan and bring to the boil, whisk it until it is smooth and put back the fish and onion.
Cook the pasta in boiling salted water until al dente, drain and stir into the sauce with the chopped parsley.
Simmer for another 5 minutes and serve.