Riccioli au gratin with 4-cheese sauce, salmon and spring onions

Name: Riccioli au gratin with 4-cheese sauce, salmon and spring onions
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Riccioli (twisted pasta); 7-10 Tbsp Salt; 75 g Parmesan cheese; 75 g Gouda cheese; 75 g Gorgonzola cheese; 200 ml Vegetable broth (instant); 200 ml Milk; 100 g Processed cheese; 1/2 bunch Marjoram; 300 g Salmon fillet without skin; 2 TABLESPOONS Lemon juice; 1 collar Spring onions

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Riccioli (twisted pasta)
7-10 Tbsp Salt
75 g Parmesan cheese
75 g Gouda cheese
75 g Gorgonzola cheese
200 ml Vegetable broth (instant)
200 ml Milk
100 g Processed cheese
1/2 bunch Marjoram
300 g Salmon fillet without skin
2 TABLESPOONS Lemon juice
1 collar Spring onions

Directions

1
Cook the pasta in salted water that is sufficiently boiling for about 8 minutes, drain and allow to drain. Grate parmesan and gouda finely. Dice gorgonzola roughly. Bring stock and milk to the boil and stir in processed cheese.
2
Gradually add the remaining cheese to the sauce, stirring constantly, and melt. Wash the marjoram, dab dry and pluck the leaves from the stalks, except for some for garnishing. Chop the marjoram roughly and stir into the sauce.
3
Wash the salmon, dab dry and cut into bite-sized pieces. Season with lemon juice and salt. Clean and wash spring onions and cut them diagonally into pieces. Fill noodles, salmon and spring onions into portion moulds and pour the cheese sauce over them.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20 minutes. Garnish with marjoram and serve immediately.