Saucy salmon and pasta bake

Posted: March 6, 2011 by nietize in Italian, Pasta, Salmon

From Let’s Cook Italian and Pasta
Serves 4
Ingredients

450g salmon fillets, skinned
2 tbsp sunflower oil
1 onion, peeled and chopped
4 rashers smoked streaky bacon, rind removed and chopped
150g baby button mushrooms
2 celery sticks trimmed and thinly sliced
2 small courgettes halved lengthwise and sliced
400g can chopped tomatoes
100ml fish stock or white wine
1 tbsp freshly chopped tarragon
salt and freshly ground black pepper

Pasta Topping:
225-275g pasta shells
25g butter
4 tbsp plain flour
450ml milk

Preheat the oven to 200 degrees before cooking. Cut the salmon into bite sized pieces and reserve.

Heat the sunflower oil in a large saucepan, add the onion and bacon and cook for 7-8 minutes. Add the mushrooms and celery and cook for 5 minutes or until fairly soft.

Add the courgettes and tomatoes to the bacon mixture and pour in the fish stock or wine. Bring to the boil, then simmer uncovered for 5 minutes, or until the sauce has thickened slightly. Remove from the heat and stir in the salmon pieces and the tarragon. Season to taste with salt and pepper, then spoon into a large oiled baking dish.

Meanwhile, bring a large pan of lightly salted water to a rolling boil. Add the pasta shell and cook according to the packet instructions.

For the topping place the butter and flour in a sauce pan and pour in the milk. Bring to the boil slowly whisking until thickened and smooth.

Drain the pasta thoroughly and stir into the white sauce. Spoon carefully over the fish and vegetables. Place in the preheated oven and bake for 20-25 minutes, or until the top is lightly browned and bubbling.

I like the crunchy pasta bits!

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