Salmon and Leek Pasta Gratin
Ingredients
- 300 g fusilli pasta
- 400 g salmon fillets
- 2 leeks
- 200 ml double cream
- 200 ml whole milk
- 30 g plain flour
- 30 g butter
- 100 g gruyère cheese
Nutrition (per serving)
- Calories
- 935 kcal
- Protein
- 41.7 g
- Carbohydrate
- 64.2 g
- of which sugars
- 7.7 g
- Fat
- 55.1 g
- of which saturates
- 28 g
- Fibre
- 4.3 g
- Salt
- 0.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Cook the fusilli for 2 minutes less than packet instructions and drain. Place the salmon in the boiling water for the last 5 minutes, then lift out, remove the skin and flake.
- 2
Trim and slice the leeks. Melt the butter in a pan and soften the leeks for 5 minutes.
- 3
Stir the flour into the leeks and cook for 1 minute. Gradually add the milk and cream, stirring until a smooth sauce forms. Season lightly.
- 4
Stir in half the gruyère, then fold in the pasta and flaked salmon. Tip into an ovenproof dish.
- 5
Scatter the remaining gruyère over the top and bake for 20 minutes until golden and bubbling.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.