400g (ca. 1 ¼ lbs) deboned cod filet, skinned and cut into small cubes (uncooked)
125g (about 1 cup) green peas
125g (1 cup) dried breadcrumbs
Cook the macaroni in a large pot of salted water until al dente. Drain, rinse with cold water and set aside. Be careful to not over cook the pasta as it will cook again in the oven and you do not want the final result to be mushy.
Pre-heat the oven to 200C/390F.
To make the cheese sauce, slowly melt the butter in a medium sized pot. Once the butter is just about melted, whisk in the flour until a paste forms. Allow the paste to cook for a minute or two, then add in your milk and whisk until smooth. Cook for 2-3 minutes, or until it begins to thicken slightly.
Next, place a small handful of the cheese into the sauce and stir. Allow the cheese to melt a bit, stir and add in more cheese. Continue this pattern until all of the cheese is melted and well incorporated into a smooth sauce.
Add the nutmeg and season with salt and pepper to taste. Set aside and allow to cool for 5 mins while you assemble the dish.
To assemble the dish, add the macaroni to a baking dish, then layer in the peas and fish. Pour the cheese sauce over the macaroni dish and sprinkle the breadcrumbs on top.
Bake for 25-30 minutes, or until golden brown on top.
Serve with grated carrots, a side salad or boiled potatoes.
Recipe by Thanks For The Food at https://thanksforthefood.com/fiskegrateng/