Italian broccoli & salmon bake

• Seafood

  • 8 Anchovy, fillets
  • 4 Salmon fillets salmon sam-on with its delicate, fresh skinless

• Produce

  • 10 Basil, large fresh leaves
  • 300 g Broccoli
  • 8 Sundried tomato

• Condiments

  • 2 tbsp Capers, small

• Pasta & Grains

  • 250 g Penne

• Baking & Spices

  • 25 g Plain flour

• Dairy

  • 100 g Mascarpone
  • 50 g Mature cheddar
  • 600 ml Milk milk mill-k one of the most widely used ingredients

• Other

  • 25g butter Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Found on bbcgoodfood.com

Description

Ingredients

• 250g penne
• 300g broccoli, cut into large florets Broccoli brok-o-leeLike cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
• 25g butter Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
• 25g plain flour
• 600ml milk Milk mill-kOne of the most widely used ingredients, milk is often referred to as a complete food. While cow…
• 100g mascarpone
• 8 sundried tomato (preserved in olive oil), drained and thickly sliced
• 2 tbsp small capers (optional) rinsed to remove excess salt or vinegar Capers kay-perCapers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
• 8 anchovy fillets, halved (optional) Anchovy ann-choe-veeSilver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
• 10 large fresh basil leaves, roughly torn Basil ba-zilMost closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
• 4 fresh skinless salmon fillets Salmon sam-onWith its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
• 50g mature cheddar, finely grated Cheddar Ched-ahOnce cheddar was Cheddar, a large, hard-pressed barrel of cheese made by a particular…

Directions

• 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.
• 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.
• 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.)
• 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.

Nutrition