Italian broccoli & salmon bake

Pasta bake recipe for 4 people, takes only 30 mins; recipe has penne, broccoli, butter, plain flour, milk, mascarpone, sundried tomato, caper, anchovy, basil, salmon and cheddar.

Italian broccoli & salmon bake

Italian broccoli & salmon bake

Recipe by Chef Soomro Course: Pasta bake
Servings

4

servings
Prep time

25 mins

Ingredients

  • Penne: 250g penne
  • Anchovy: 8 anchovy fillets, halved (optional)
  • Milk: 600ml milk
  • Cheddar: 50g mature cheddar, finely grated
  • Basil: 10 large fresh basil leaves, roughly torn
  • Butter: 25g butter
  • Sundried Tomato: 8 sundried tomatoes (preserved in olive oil), drained and thickly sliced
  • Broccoli: 300g broccoli, cut into large florets
  • Salmon: 4 fresh skinless salmon fillets
  • Plain Flour: 25g plain flour
  • Caper: 2 tbsp small capers (optional) rinsed to remove excess salt or vinegar
  • Mascarpone: 100g mascarpone

Directions

  1. Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender.Drainwell.
  2. While the pasta is cooking, put the butter, flour and milk in a large pan and heat,whiskingor stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
  3. Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
  4. Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden - don't let it go too dark or the fish will overcook.