Fish finger macaroni pie with spinach

Ingredients for 4 servings:

• 250 g macaroni
• 450 g fish fingers
• 450 g creamed spinach
• 200 g Gouda, grated
• 3 spring onions
• 1 small onion(s)
• 100 ml water
• 200 ml milk
• 1 tsp lard
• 1 tsp, heaped vegetable stock
• 1 tsp flour
• 1 tsp curry powder
• Salt
• pepper
• Paprika powder, sweet

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Pre-cook the macaroni for half the specified time and then rinse with cold water to prevent further cooking. Finely slice the spring onions, peel the onion, and dice them finely. Sauté the onion in lard, dust with flour and curry powder, deglaze with water and milk, and stir in the vegetable stock and half of the spring onions. Thaw the creamed spinach in the pan, warm through, and season with salt, pepper, and paprika. Mix the macaroni and half of the Gouda together and place in a greased springform pan. Arrange the fish fingers on top, pour the spinach over them, and sprinkle with the rest of the spring onions and Gouda. Bake in a preheated oven at 170°C (convection oven) for about 20 minutes. Let cool for 5 minutes.