Salmon and spinach pasta
bake
Serves 4
Ingredients
450 g fresh or frozen spinach (defrosted)
1 clove of garlic
Salt
Nutmeg
500 g green tagliatelli
400 g salmon fillet
1-2 tbsp lemon juice
Pepper, freshly ground
200 ml double cream
250 g sour cream
2 tbsp mixed Italian herbs
20 g flaked almonds
Method
Blanch fresh spinach in boiling water
for 1 minute then drain well. Squeeze
any excess water out by hand.
Roughly chop the spinach and season
with salt and a little nutmeg.
Cook the tagliatelle to "al dente".
Rinse the salmon, pat dry, dice
coarsely, drizzle with lemon juice and
season with salt and pepper.
Mix the cream with the sour cream and
herbs and season with salt and pepper.
Place the tagliatelle in a greased oven-
proof dish (approx. 20 x 30 cm), and
arrange the spinach and diced salmon
on top. Pour the sauce over the top,
sprinkle with the sliced almonds and
bake uncovered.
Settings
Oven function Moisture plus d
Number/type of
bursts of steam
3
Temperature 160–180 °C
Amount of water approx. 300 ml
Shelf level 2
1st burst of steam 5 minutes after
starting the
programme
2nd burst of
steam
After another
10 minutes
3rd burst of steam After another
10 minutes
Duration 35–45 minutes
Recipes
146
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