Pasta salmon casserole

Name: Pasta salmon casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g ribbon noodles; 7-10 Tbsp Salt; 150 g Mushrooms; 1 TABLESPOON Butter or margarine; 7-10 Tbsp white pepper; 50 g Shallots; 250 g Whipped cream; 1/4 l Vegetable broth (instant); 2 TABLESPOONS sauce thickener; 1/2 bunch Dill; 7-10 Tbsp Juice of 1 lemon; 500 g Salmon fillet; 1 (125 g) Scoop of Mozzarella (Italian cream cheese); 50 g grated parmesan cheese

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g ribbon noodles
7-10 Tbsp Salt
150 g Mushrooms
1 TABLESPOON Butter or margarine
7-10 Tbsp white pepper
50 g Shallots
250 g Whipped cream
1/4 l Vegetable broth (instant)
2 TABLESPOONS sauce thickener
1/2 bunch Dill
7-10 Tbsp Juice of 1 lemon
500 g Salmon fillet
1 (125 g) Scoop of Mozzarella (Italian cream cheese)
50 g grated parmesan cheese

Directions

1
Cook the pasta in boiling salted water for about 10 minutes. Wash, clean and halve the mushrooms. Fry briefly in hot fat. Season with salt and pepper. Drain noodles and chill in cold water.
2
Drain well. Peel and finely dice the shallots. Remove mushrooms from the pan. Sauté the shallots in the frying fat. Add cream and stock and bring to the boil. Stir in sauce thickener Wash dill, dab dry and chop.
3
Add to the sauce. Season the sauce with lemon juice (keep 2 tablespoons), salt and pepper. Rinse salmon cold and pat dry. Cut into cubes. Sprinkle with remaining lemon juice and salt.
4
Put the pasta, salmon and mushrooms in an ovenproof dish. Pour sauce over it. Drain the mozzarella and cut into slices. Spread the mozzarella and parmesan on the casserole dish and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes.