Salmon & Mushroom Linguine

 (recipe from a cookbook)

Serves 4

 Ingredients:

• 450 gr/ 1 lb salmon fillets, skinned
• salt and freshly ground black pepper
• 75 gr/3 oz butter
• 40 gr/ 1 ½ oz flour
• 300 ml / ½ pint chicken stock
• 150ml / ¼ pint cream
• 225 gr / 8 oz mushrooms, sliced
• 350 gr / 12 oz linguini (I used fusilli)
• 50 gr / 2 oz Cheddar cheese, grated
• 50 gr / 2 oz fresh white breadcrumbs
• 2 tbsp freshly chopped parsley, garnish

Step One 

 Preheat the oven to 190℃/375 ℉/ Gas mark 5, 10 minutes before cooking. Place the salmon in a shallow pan and cover with water. Season well with salt and pepper and bring to the boil, then lower the heat and simmer for 6-8 minutes, or until cooked. Drain and keep warm.

Step Two

 Melt 50 gr/ 2 oz of the butter in a heavy-based pan, sti in the flour, cook for 1 minute then whisk in the chicken stock. Gently until thickened. Stir in the cream and season to taste. Keep the sauce warm.

Step Three

 Melt the remaining butter, in a an, add the sliced mushrooms and cook for 2-3 minutes. Stir the mushrooms into the white sauce.

Step Four

 Bring a large pan of lightly salted water to a rolling boil. Add the linguine and cook according to the packet instructions, or until 'al dente' .

Step Five

 Drain the pasta thoroughly and return to the pan. Stir in half the sauce, then spoon in to a lightly oiled a 1.4 litre/ 2 ½ pint shallow ovenproof dish. Flake the salmon, add to the remaining sauce then pour over the pasta. Sprinkle with cheese and breadcrumbs, then bake for 15-20 minutes, or until golden. Garnish with parsley and serve immediately.

Poftă Bună!!!!

Helpful Hint

When cooking the salmon, the poaching liquid should be just simmering and not boiling rapidly. Add extra flavour if you like by putting a bay leaf and a spring of fresh thyme or a thinly strip of lemon rind. The salmon should be slightly undercooked in this recipe, as it will then be baked in the oven.