Salmon Stuffed Shells
Giant pasta shells filled with poached salmon and creme fraiche on a bed of cheese sauce then baked with broccoli and cheese.
Ingredients
- 750 g salmon fillets
- 500 g giant pasta shells (24)
- 500 ml milk
- 25 g butter
- 25 g flour
- 250 ml creme fraiche
- 1 broccoli florets quartered
- seasoning
- ¼ tsp nutmeg
- 100 g cheese grated
- 25 g Parmesan grated
- 1 tbsp fresh dill or 1 tsp dried
Instructions
- Poach the salmon in the milk for 5 minutes until lightly cooked then drain the milk into a saucepan and flake the salmon before mixing with the creme fraiche and dill. Season to taste.
- Cool the broccoli until just cooked and cook the pasta for ⅔ of the cooking time, according to the instructions. Drain and cool.
- Make the cheese sauce by adding the flour and butter to the reserved milk then whisking over a medium heat until thickened. Add the grated cheese, check the seasoning and add the nutmeg before pouring onto the base of an oven proof dish.
- Spoon the salmon mixture into the shells and arrange in the dish before adding the broccoli.
- Add the grated Parmesan and more cheese if liked then bake at 180 for 20 minutes.
Nutrition
Calories: 1172kcalCarbohydrates: 117gProtein: 72gFat: 46gSaturated Fat: 21gCholesterol: 192mgSodium: 544mgPotassium: 1955mgFiber: 8gSugar: 14gVitamin A: 2070IUVitamin C: 136.1mgCalcium: 584mgIron: 4.9mg
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