A popular fish dish in my house. It tastes even nicer if you use half salmon, half trout.
It’s great for the midweek because it’s cooked in 30 minutes and the extra 20 minutes in the oven can be finished when I get back from the school run.
- 450 g salmon fillets, skinned
- salt, pepper
- 75 g butter
- 40 g flour
- 300 ml fish or chicken stock
- 150 ml whipping cream
- 200 g mushrooms, wiped and sliced
- 350 g tagliatelle or linguine
- 50 g Cheddar cheese, grated
- 50 g breadcrumbs
Preparation: couple of minutes to grate cheese and slice mushrooms
Cooking time: 30 minutes on the hob + 20 minutes in the oven
- Preheat the oven to 190 °C.
- Cook the pasta according to the package instructions or until al dente.
- While the pasta is cooking melt 25 g of the butter in a pan, add the mushrooms and cook for 2-3 minutes.
- Place the salmon on top of the mushrooms and steam with the lid on for 10 minutes (it might take longer depending on the thickness of the fish fillets). When the salmon is cooked, flake it and mix with the mushroom. Don’t worry if there is some juice left, it can be added to the sauce with the mushroom later on to give it a more mushroomy taste. 😉
- Meanwhile prepare the sauce:
- melt the remaining 50 g butter in another pan.
- Stir in the flour and cook for 1 minute.
- Whisk in the chicken stock. Simmer gently until thickened.
- Stir in the cream and season to taste.
- Mix half the sauce with the drained cooked pasta and the other half with the mushroom and fish.
- Spoon the pasta into an ovenproof dish and pour the mushroomy-fishy sauce on top.
- Sprinkle with cheese and breadcrumbs, then bake it in the oven for 15-20 minutes, or until golden.
Garnish with the parsley and serve immediately.
I have to warn you that it’s not gonna become your favourite if you loathe washing up. 🙂 These are all the pots I had to use to make this magnificent meal.
This recipe is based on the Salmon Linguine recipe in Simple Suppers by Gina Steer. I changed the method order quite a bit to use less pots and pans in order to save me some washing up time.
Here is the book if you are interested in the original recipe.