Ingredients:

• 800 gms – fish fillet, cut into 3 pieces
• 1/2 Lemon (juice)
• 2 tbsp – Butter
• 2 cups – elbow macaroni
• 1/4 cup – cheddar cheese, grated
• pepper to taste
• salt to taste
• For cheese sauce:
• 2 tbsp – Butter
• 1/4 cup – flour
• 1 & 1/4 cups – Milk
• 1/2 cup – cheddar cheese, grated
• sprig of Parsley to garnish
• 1 pinch dry mustard
• pepper to taste
• salt to taste
• To Serve:
• few pieces of Broccoli

Method:

1. Place the fish on buttered foil and sprinkle over the lemon juice and seasoning, then dot with butter.
2. Make the fish into a parcel with the foil, sealing the edges carefully.
3. Put 5 cups of water in the pressure cooker, add a little salt and put the fish parcel in.
4. Bring the water to the boil and add the macaroni.
5. Put on the lid and slowly bring to high pressure.
6. Cook for 4 minutes.
7. Reduce the cooker pressure until safe to open.
8. Flake the fish and add to the sauce.
9. Strain the macaroni and add it to the fish and sauce.
10. Place the mixture in a buttered flame-proof dish and sprinkle with cheese and melted butter.
11. Garnish with parsley.
12. Serve with broccoli.
13. To prepare cheese sauce:
14. Melt the butter in a pan, stir in the flour and cook for a minute or two.
15. Remove the pan from the heat and stir in the milk and seasoning.
16. Return the pan to the heat and bring to the boil, stirring all the time.
17. When the sauce has thickened, lower the heat and add the cheese, stirring until it melts.