Servings: 6 servings
Author: Marv
Print Recipe


  • 3 spring onions
  • Salt and pepper
  • 1 cup macaroni noodles or other type of pasta (I used bow tie)
  • 1 lb 5 oz (650 g) haddock fillet (cut into bite-size cubes)
  • 4 Tbsp butter , unsalted
  • 2 eggs (separate the yolks from the whites)
  • 4 Tbsp flour
  • 3 Tbsp bread crumbs
  • 1 3/4 cups milk
  • 1 1/2 tsp nutmeg powder


  • Preheat oven to 350 F. Coarsely chop the spring onions. Cook the macaroni noodles following the instruction on the package
  • Melt butter in a saucepan, add the flour and stir milk in all at once. Use a wire whisk and whisk vigorously to make sure they are blending smoothly. Bring to a boil and lower the heat to let it simmer for 10 minutes. Add in the spring onions for the last 2 minutes. Season with salt, pepper, and nutmeg. Remove from the heat. Add the beaten egg yolks into the sauce while stirring at the same time to make sure they blend in
  • Add the fish cubes and cooked macaroni noodles into the sauce. Mix gently to make sure all are covered with the sauce. Pour into a 8-9 inch-baking or casserole dish. Bake for 40 minutes or until the top is golden brown
  • Serve with melted butter immediately