Monday, 8 February 2016

Zingy Salmon Pasta Bake

I made this with some hot smoked salmon fillets that I had taking up space in my freezer, it would be equally as good made with fresh salmon though.  Hubby declared this one of the best meals I have ever made him ..... I wonder about him sometimes, I really do!

For two people :

2 salmon (hot smoked or regular) fillets 

½ fennel bulb, finely chopped(leave it out if you don’t have it, it’s not essential)

2 sticks of celery, finely chopped

1 small clove of garlic, finely chopped

1tb flour

¼ cup or so white wine (leave it out if you don’t have the dregs of a bottle to hand!)

250ml fish stock (Knorr pots are my favourite)

Zest and juice of a large lemon

2tsp capers

A good bunch of flatleaf parsley chopped

Salt and pepper to taste

100g – 150g pasta cooked to the underdone side of al dente.

Firstly, if you are using regular salmon fillets they will need gentle poaching until cooked – reserve the cooking liquid to make up the stock with.

Finely chop the fennel if using, the celery and garlic and sauté in a little olive oil for 10 minutes until softened.  Meanwhile, zest and juice the lemon and set aside.

Add the flour to the vegetables and stir around to absorb all the liquid and then allow it to cook for a minute or two.  Add the stock a little at a time to make a smooth sauce – as smooth as the copped vegetables will allow – and then cook to thicken.  This is going to be a pasta bake so the sauce needs to be more soupy than thick, so add a little more water if necessary.  Add the zest and juice of the lemon, the capers and season to taste with salt and pepper.   Add the broken up fillets of fish and the chopped parsley and stir together.

Add the drained cooked pasta to the sauce and combine together, then turn out into an ovenproof dish.  Cover with a scattering of breadcrumbs and top with grated cheese – a mixture of cheddar and parmesan works best.

Cook in a hot oven for 25 minutes, until the topping and the sauce underneath are bubbling.  I cooked mine at 190oC (375oF / gas mark 5).

I apologise for the quality of photographs, the real ones are stuck on my SD card as my computer won’t recognise it!  I’ll update the blog post as soon as I can with the real ones!

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