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1
Place the fish in a roasting tin with the milk and water.
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2
Cover lightly with foil hang the tin on the third set of runners from the top of the roasting ovenand poach for 15 to 20 minutes until cooked.
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3
Heat water for pasta and cook according to instructions.
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4
Melt the butter in a saucepan and fry the mushrooms until cooked.
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5
Remove them to a plate with a slotted spoon and keep warm in the simmering oven.
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6
Stir in the flour cook for 1 minute and then gradually beat in the fish cooking liquor. Stir and boil the sauce then add the mushrooms spring onions parsley and seasoning.
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7
Simmer gently for 5 minutes.
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8
Meanwhile remove the skin and bones from the fish and then flake the flesh into largish pieces.
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9
Gently fold the fish and prawns into the sauce.
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10
Cover and keep warm in the simmering ovenwhile the pasta is cooking.
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11
Drain the pasta and top with the fish sauce.
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12
This fish sauce is served with tagliatelle but it can also be used as a base for a fish pie. Top with finely sliced parboiled potatoes or mashed potatoes and bake in the roasting ovenfor 20 yo 30 minutes until piping hot and golden brown.
