Pasta with smoked haddock, peas and white wine sauce
Salt and pepper
Smoke the haddock, using the Vision Smoker, on hot air mode 30°C for 50 minutes.
Cook the pasta in the Retigo Vision combi oven on hot air mode, 200°C for about 12 – 15 minutes in stainless steel GN-full, depth 100 mm (make sure the water inside of the GN is very very hot or boiling).
Cooldown the pasta and combine with young peas.
Place the chopped onion into the pan with olive oil, thyme, salt, and pepper and fry it until soft, not brown, add white wine, reduce the liquid to a minimum level and add the cream and reduce to a thicker consistency, strain it and cool it down.
Add the sauce and pulled fish into the pasta with peas and fill prepared ramekin (12-15 cm wide and 6 cm deep). On the top of each sprinkle grated smoked cheese and put into the Retigo Vision combi oven on hot air mode, 180°C for 8-10 minutes.