Salmon pasta grill

Essentials (South Africa) - - FOOD | EVERYDAY & EASY -

Serves 3-4 Ready in 20 min

300ml cream

1 bay leaf

300g salmon fil­lets (about 2 fil­lets) 175-200g conchiglie pasta

1 tbsp whole­grain mus­tard

About 75g sour­dough or day-old bread, bro­ken into chunks

A few sprigs of dill

Olive oil

1 Pour the cream into a small pan, add the bay leaf and the fish (skin-side up) so that it’s cov­ered by cream. Bring al­most to the boil, take the pan off the heat, cover and leave for 8-10 min. Mean­while, cook the pasta as di­rected on the pack.

2 Heat the grill and put an oven-proof dish un­der­neath to heat up. Once hot, drain the pasta and spread it out in the dish. Take the salmon out of the cream and skin it. Break it into large flakes, tuck­ing them into the pasta.

3 Whisk the mus­tard and lots of sea­son­ing into the cream. Pour the sauce over the pasta and fish. Scat­ter the bread chunks and dill sprigs over the top. Driz­zle with olive oil. Grill for a few min, un­til the bread is golden and crunchy.

2 008kJ per serv­ing 24g fat 10.5g sat fat

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