Tagliatelle casserole with spinach and salmon
Author:
Villeroy & Boch
Servings: 4
Cooking time: 45 min
Tagliatelle casserole with spinach and salmon fillet in cream and cheese sauce
Ingredients
| tagliatelle 250 g |
| spinach 450 g |
| salmon fillet 250 g |
| butter 50 g |
| flour 2 tbsp. |
| milk 300 ml |
| ricotta 250 g |
| parmesan 150 g |
| TO TASTE: |
| salt |
| pepper |
| nutmeg |
Instructions
Step 1
Boil the tagliatelle according to the instructions on the package.
Step 2
Thaw the frozen spinach or blanch the fresh spinach, cut the salmon fillets into 2x2 cm cubes and grate the Parmesan.
Step 3
Sauté the flour in the butter, pour in the cold milk, whisk vigorously and simmer for 10-15 minutes. Add the ricotta and some grated Parmesan to the mixture. Season with salt, pepper and nutmeg to taste.
Step 4
Place everything together in a Clever Cooking mold, sprinkle with the remaining parmesan and bake in the oven for 25 minutes at 180 °C.
