Ingredients
300g of 04 Tortiglioni Yorkshire Pasta
170g Staal Smokehouse Oak Roast Salmon – flaked
250g skinless, boneless cod fillet
165g raw king prawns
2 tbsp Yorkshire Rapeseed Oil with Garlic
Pinch of salt
For the cheese sauce:
3 tbsp Yorkshire Rapeseed Oil with Garlic
50g plain flour
500ml milk
250g cheese, grated (we used 125g each of a vintage Red Leicester and a Mature Cheddar)
Pinch of salt and freshly ground pepper
For the topping:
3 slices wholemeal or seeded bread
Good 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 / Gas Mark 6.
- Cook the pasta in a pan of boiling water until it’s a firm ‘al dente’ texture.
- Place the cod on a microwaveable plate and cover loosely with plastic wrap, then microwave on high for 3-5 minutes. Flake into large pieces and set aside.
- Heat 2 tbsps of Yorkshire Rapeseed Oil’s Garlic Oil in a frying pan over a high heat and then fry the prawns for 2 minutes, along with a little seasoning. Once cooked, set the prawns aside and keep the juices from cooking.
- Make the cheese sauce by pouring the cooking juices from the prawns into a saucepan with 3 tbsps of Garlic Oil. Heat gently on a medium hob. Add the plain flour and stir continuously until a paste forms then cook for 1-2 minutes. Gradually add the milk, and whisk in between each addition until the sauce is thickened. Remove from the heat. Stir the cheese into the sauce and then season to taste.
- Make the breadcrumbs by roughly tearing the bread and blitzing for a few seconds in a food processor. Add the dill, a good drizzle of Yorkshire Rapeseed Oil, a little salt and pepper and then blitz again until you have rough breadcrumbs.
- Pour the cheese sauce over the cooked pasta and add the cooked fish, flaked Staal Smokehouse Oak Roast Salmon and prawns. Mix gently until everything is combined.
- Assemble the dish by spreading evenly into a large dish, sprinkling with the breadcrumbs and baking in the oven for 25 minutes or until the topping is lightly browned and crisp.