This recipe is complete food for the soul and will smell like you’re in a restaurant when you’re cooking it. As usual, my measurements are vague and can be adjusted to taste!
Serves 2
- 2 salmon fillets
- enough pasta for two based on how much you use
- a handful of frozen garden peas
- 30g of self raising flour
- 70g butter
- 2 cloves of garlic or a spoon of the lazy garlic
- 70 ml of double cream
- An ‘egg cup’s worth’ of Parmesan cheese for mixing in and a little extra for on top.
- 1 lemon
- A small glass of white wine
- salt and pepper
- A big saucepan to cook pasta and then sauce
- A baking tray and oven to cook salmon (or you can fry salmon or buy ready cooked)
- A bowl and sieve to drain pasta and reserve liquid
- A whisk
Method
Heat oven to 200 c/ Fan 180 c / Gas 6 then cook your salmon. I like to drizzle some oil over and season, placed on a baking tray.
Usually it takes around 20 mins for mine to cook.
In a saucepan, cook your pasta and peas until the pasta is al dente.
You can use any type of pasta or macaroni. We used penne as we have lots in!
Once the pasta and peas have cooked, drain over a large bowl to reserve the cooking liquid for later.
In a saucepan (you can use the one just used if saving on washing up), start by melting the butter and mixing in the garlic and white wine. When all have melted and you can see the alcohol starting to evaporate from the pan, add the flour and whisk, keeping the heat quite low. This will make a floury roux, so a really thick base for your sauce.
Slowly add in your lemon, grated parmesan (I use about an egg cups worth) and then see how your sauce is looking. You want it to be starting to look runny and generally quite silky. Add the cream and take down the heat. If it still looks a little too thick, add in a little of the cooking liquid you set aside earlier.
Tip the pasta and peas back into the pan and give a good stir.
Take the salmon out of the oven and flake on top along with a little more parmesan.
To Make It Extra
You could always mix everything together and put back into the oven for a real Mac and Cheese vibe, adding cheddar or mozzarella, but for speed and ease, I just used the pan on the hob and you still get the pasta coated in that thick, cheesy sauce that has all the Mac and Cheese feels.
