Spaghetti – Salmon – Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g spahetti
- 400 g salmon
- 1 bunch spring onion (s)
- 1 tablespoon butter
- 1 squirt lemon juice
- 1 medium onion (s), chopped
- 2 tablespoon tomato paste
- 1 teaspoon flour
- 250 g whipped cream
- 75 g cheese, rated (Gouda)
- Cayenne pepper
- Salt and pepper, whiter
- Herbs for garnish
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti al dente in boiling salted water. Wash the salmon, pat dry and cut into 3 cm pieces. Clean and wash the spring onions and also cut them into pieces.
- Heat the butter in a pan, turn the salmon in it and fry for 2-3 minutes. Season with salt, pepper and lemon juice, then remove and set aside. Swirl the spring onions in the frying fat and take them out again. Roast the onions in the frying fat, add a little butter if necessary, stir in the tomato paste and roast briefly. Add the flour and sweat. Deglaze with the cream and bring to the boil, add a little more water if necessary. Season to taste with salt and cayenne pepper. Simmer for 2 minutes while stirring.
- Drain and drain the pasta. Spread as nests on a small baking sheet or in a flat baking dish. Place salmon, spring onions and sauce on each of the nests. Sprinkle with cheese.
- Bake in a preheated oven at 225 °, fan 200 °, gas mark 4, for approx. 12 minutes.
- Garnish with herbs.
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