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Nutrition: per serving

  • kcal839
  • fat43g
  • saturates20g
  • carbs62g
  • sugars12g
    low
  • fibre6g
    high
  • protein48g
    high
  • salt1.84g

Method

  • step 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. Drain well.

  • step 2

    While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or 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.

  • step 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.)

  • step 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.

Recipe from Good Food magazine, February 2003

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Comments, questions and tips (247)

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Overall rating

A star rating of 4.5 out of 5.414 ratings

amyclarke

Quite enjoyed this. Felt it needed a little something else so added red pesto which added a bit more depth to it

jennyjordan988434

question

Can you freeze this dish and if so do you need to defrost before cooking?

sarahs46

This tea was fantastic, it had a huge thumbs up from all of us. Very filling and super tasty. This will be made again and again.

cbwood2308378

This is a little bland… I add lemon juice, swap some of the milk for cream and add grated parmesan with the mascarpone. I skip the tomato and capers. I mix the salmon chunks in rather than have it at the bottom otherwise it’s hard to fairly dish it out.

20mitchell06

You left out two key ingredients and then have the audacity to claim the recipe is bland. Can't make it up.

laura_barnard8792869

Could I swap salmon for another fish, I can’t eat pink fish.

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