Baked pasta with salmon and leeks

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Salmon fillet80 g
• Leek100 g
• Reduced-fat milk100 ml
• All-purpose flour8 g
• Parmigiano Reggiano10 g
• Dillto taste
• Saltto taste

Contains: gluten, lactose, fish,

In season: October – March

Method

1. Preheat the oven to 200 °C (conventional) and put the pasta water on to boil. Trim the roots and the toughest green part of the leek, slice it into thin rings and rinse well to remove any grit.
2. Put the leek in a frying pan with a splash of water and a pinch of salt, cover and sweat over medium-low heat for 8 minutes, until soft and translucent.
3. Meanwhile whisk the flour into the cold milk in a small pan, season with salt and cook over medium heat, whisking, for 3–4 minutes, until the sauce thickens.
4. Remove the skin and any bones from the salmon fillet and cut it into cubes of about 2 cm. When the water boils, salt it and cook the pasta for 3 minutes less than the packet time; drain and mix it with the leek, the raw salmon, the sauce and chopped dill.
5. Tip into a cocotte, sprinkle with grated Parmigiano Reggiano and bake at 200 °C for 15 minutes, until the top is golden and the salmon is opaque and flakes easily.