Summary

Ingredients

• 400 g salmon fillet (s)
• 370 g fusilli
• 1 head broccoli, divided into small florets
• 1 onion (s), finely chopped
• 2 clove (s) garlic, very finely chopped
• 130 g parmesan, freshly rated
• 400 ml coconut milk
• 100 ml cream
• 1 piece (s) ginger, the size a thumb, finely chopped
• 1 stick lemongrass, cut into three pieces
• 2 tablespoon lemon juice, freshly squeezed
• Vegetable broth for blanching the broccoli florets
• Salt and pepper from the mill
• soy sauce
• 1 teaspoon, leveled curry paste, optional
• 2 kaffir lemon leaves, optional
• 1 pinch chilli flakes, optional
• Rapeseed oil for frying
• Butter for the mold

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Instructions

1. Cook the pasta in salted water according to the instructions on the package, drain and set aside. Blanch the broccoli florets in the vegetable stock until they are firm to the bite. Collect 1 cup of the stock for the sauce. Set aside the broccoli florets. Cut the salmon fillets into bite-sized pieces, season with salt and pepper on both sides and drizzle with a little lemon juice on one side.
2. Heat rapeseed oil in a large pan and fry the salmon pieces for 1 minute on each side, then remove and set aside on a plate. Put some more rapeseed oil in the same pan and sauté the garlic, ginger, lemongrass, lemon leaves and onions for about 3 minutes. Pour coconut milk, cream and the collected broccoli brew on top. Add the soy sauce, chilli, curry paste, 1 teaspoon lemon juice, a little salt and pepper. Let the sauce simmer gently for approx. 15 minutes with the lid slightly open. Stir in between and test the taste. Season if necessary. The sauce should be spicy as the noodles swallow a lot of flavor. Take the pan off the heat and set it aside. Take out the lemon leaves and lemongrass.
3. Preheat the oven to 200 ° C.
4. Spread the casserole dish with butter and layer the casserole: First put the pasta in the pan, spread half of the parmesan on top, then add the salmon and broccoli florets and then pour the sauce evenly over everything. Finally, spread the rest of the parmesan on top.
5. Place the casserole on the middle rack in the preheated oven for 25 minutes. Possibly use the grill function for the last 5 minutes, so that the parmesan becomes a little brown.