Ingredients
300g 04 Tortiglioni Yorkshire Pasta
170g flaked Staal Smokehouse Oak Roast Salmon
250g skinless, boneless cod fillet
165g raw king prawns
2 tbsp Yorkshire Rapeseed Oil with Garlic
Pinch of salt
For the sauce:
3 tbsp Yorkshire Rapeseed Oil with Garlic
50g plain flour
500ml milk
250g cheddar, grated
Pinch of salt
Freshly ground pepper
For the breadcrumb topping:
3 slices wholemeal or seeded bread
Drizzle of Yorkshire Rapeseed Oil
Small handful of fresh dill
Pinch of salt and freshly ground pepper
Method
- Preheat your oven to 200C (180C fan)
- Cook the Pasta until ‘al dente’ in texture)
- Place the cod on a microwaveable plate, cover loosely with plastic wrap and microwave on high for 3-5 minutes. Once cooked, flake into large pieces. Set aside.
- Heat 2 tbsps of the oil in a frying pan over a high heat and fry the prawns for 2 minutes, along with a little seasoning. Set aside and keep the juices from cooking.
- Pour the cooking juices from the prawns into a saucepan with 3 tbsps of Garlic Oil. Heat gently on a medium heat. Add the plain flour and stir until a paste forms, then cook for 1-2 minutes. Gradually add the milk and whisk until the sauce is thickened. Remove from the heat and add the cheese. Season to taste.
- Roughly tear the bread and blitz in a food processor. Add the dill, a drizzle of oil, salt and pepper and blitz again until you have rough breadcrumbs.
- Pour the cheese sauce over the pasta and add the cooked fish, flaked salmon and prawns. Mix until everything is combined.
- Spread evenly into a large dish, sprinkle with the breadcrumbs and bake in the oven for 25 minutes or until the topping is lightly browned and crisp. Enjoy!