John Myers
Fish Finger Macaroni Tart with Spinach
The perfect fish finger macaroni tart with spinach recipe with a picture and simple step-by-step instructions.
- 250 g Pasta (general) macaroni
- 450 g Fish fingers TK
- 450 g Frozen creamed spinach
- 200 g Grated Gouda
- 3 piece Spring onions
- 1 kl. Onion
- 100 ml Water
- 200 ml Milk
- 1 tsp Lard
- 1 tl Vegetable broth
- 1 tsp Flour
- 1 tsp Curry powder
- Salt
- Pepper
- Sweet paprika powder
- Pre-cook the macaroni for half of the specified time and rinse with cold water so that they do not continue to cook. Cut the spring onions into fine rings, peel the onion and cut into fine cubes.
- Sweat the onion in lard, dust with flour and curry powder, deglaze with water and milk, stir in the vegetable stock and half of the spring onions. Now thaw the creamed spinach in it, warm it up and season with salt, pepper and paprika powder.
- Mix the macaroni and half of the Gouda cheese together and place in a greased springform pan. Spread the fish fingers on top, pour the spinach over them, sprinkle the rest of the spring onions and the Gouda over them.
- Bake in a preheated oven at 170 degrees fan for approx. 20 minutes. Let cool down for 5 minutes. Finished!
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