Fusili with Salmon

Directions

• Put on a large pot of water to boil to cook the pasta.
• Skin and de-bone the salmon and cut into bite-sized chunks. Fry gently in the olive oil until semi-cooked.
• Sprinkle with a little tarragon, it can be quite strong so don’t add too much at a time. You may not need the full 1⁄4 tsp.
• Remove stalks from the mushrooms, wash them and slice them. Dice the yellow pepper into reasonably small pieces.
• Add to the salmon and cook gently until the salmon is cooked and the mushrooms and peppers are soft.
• Using the recipe for Roux Based sauces, make the white sauce using the ingredients above and add the fish stock cube with the butter and flour.
• Add milk as normal according to the recipe for the roux based sauce. Bring to the boil and it once it’s boiling you can judge the consistency of the sauce and add more milk little by little until it’s right. In this case the sauce needs to be fairly thin as it will thicken a bit when added to the salmon mixture.
• Once the sauce is to your satisfaction, add the tomato purée until you get a nice pink salmon colour. Taste and add salt if necessary to bring out the tomato flavour.
• Add salt to the boiling water and make sure it is still boiling. Add the pasta and cook according to the packet instructions.
• Add the white sauce to the salmon mixture and simmer gently while the pasta cooks. If the sauce thickens too much, add a little more milk and continue to simmer until you get the right consistency. Always go a bit thinner than you would like, as it will thicken again slightly when it hits the pasta.
• When the pasta is cooked (or almost cooked), strain it and dump it into the sauce.
• Cook gently for 2 minutes, tossing regularly to ensure that all the pasta gets coated with the sauce.
• Serve with grated parmesan and a little chopped parsley to garnish.