Tagliolini di mare au gratin

INGREDIENTS for 4 PEOPLE 500 g fish (fillets or trance, trout), 320 g of fresh egg noodles, 1 cup of bechamel sauce (made with a knob of butter, 2 tablespoons flour, 6 tablespoons milk, salt), 1 onion, 4 tablespoons oil, 4 tablespoons tomato paste, 2 tablespoons of white wine, some butter, 1 tablespoon bread crumbs, salt.

1 PROCEEDINGS) clean the fish and remove any bones.

lessatelo minutes.

Fry in oil) 2 onions chopped well; Add the chopped fish.

Brown and wet with white wine.

Let it evaporate.

Add spoonfuls of tomato concentrate.

Mix and add salt.

3) prepare the béchamel sauce well.

4) Boil the noodles until al dente, drain, retaining some of their cooking water.

5) Dress the pasta with fish sauce.

6) and sprinkle Buttered breadcrumbs a baking dish; make a layer of seasoned noodles, one of béchamel sauce and so on until the last layer of sauce.

If the mixture seems too dry, you wet it with water from cooking the noodles.

Sprinkle the surface with butter flakes and passed the dish in a hot oven for 15 minutes until the surface is quite distressed.