I have served this as a starter in the restaurant and a main course for a family supper.
300g pasta shells
600g salmon fillet
1 red chilli, chopped
1 lemon, zested and juiced
1 shallot, finely chopped
1 clove garlic, finely chopped
3 tbsp creme fraiche
2 tbsp parmesan
Pea Sauce
1 tbsp olive oil
10g unsalted butter
1 onion, finely chopped
2 cloves garlic
400ml vegetable stock
3 tbsp creme fraiche
handful of mint leaves, torn
handful of basil leaves, torn
Heat the oven to 180C fan, Bring a large pan of salted water to the boil and cook the pasta shells for 10 minutes until they are not quite cooked through and still holding their shape. Drain and rinse well under cold running water until they are cold.
Next make the pea sauce. The oil and butter in a large pan over a medium heat. Fry the onions for 5 minutes until they start to soften, lover the heat and add the garlic, cooking for a few more minutes. Season, add the stock and 450g of the peas. Bring up to a boil then remove from the heat. Tip into a blender with the creme fraiche and herbs, blitz until smooth and pour into the bottom of a large shallow baking dish.
For the salmon, place a frying pan with a drizzle of oil on a medium heat. Season the fish and cook the fish for 3-4 minutes on each side or until cooked through.
Flake the salmon into a bowl, discarding the skin, mix with chilli, lemon zest and juice, garlic, shallot and creme fraiche, check the seasoning.
Spoon the filling into the pasta shell and place the shells onto of the sauce. Sprinkle with parmesan and the remaining 50g of peas. Place in the oven and cook for 23-30 minutes until the cheese is golden and the sauce hot
salmon filled pasta shells with pea sauce
Equipment
Ingredients
- 300 g pasta shells
- 600 g salmon fillet (skin on)
- 1 red chilli chopped
- 1 lemon juiced and zested
- 1 shallot finely chopped
- 1 clove garlic finely chopped
- 3 tbsp creme fraiche
- 2 tbsp parmesan grated
Pea sauce
- 1 tbsp olive oil
- 10 g unsalted butter
- 1 onion finely diced
- 2 cloves garlic
- 500 g petite pois
- 400 ml vegetable stock
- 3 tbsp creme fraiche
- mint leaves, small handful torn
- 2 tbsp basil leaves, small handful torn
Instructions
- Heat the oven to 180C fan, Bring a large pan of salted water to the boil and cook the pasta shells for 10 minutes until they are not quite cooked through and still holding their shape. Drain and rinse well under cold running water until they are cold.
- Next make the pea sauce. The oil and butter in a large pan over a medium heat. Fry the onions for 5 minutes until they start to soften, lover the heat and add the garlic, cooking for a few more minutes. Season, add the stock and 450g of the peas. Bring up to a boil then remove from the heat. Tip into a blender with the creme fraiche and herbs, blitz until smooth and pour into the bottom of a large shallow baking dish.
- For the salmon, place a frying pan with a drizzle of oil on a medium heat. Season the fish and cook the fish for 3-4 minutes on each side or until cooked through.
- Flake the salmon into a bowl, discarding the skin, mix with chilli, lemon zest and juice, garlic, shallot and creme fraiche, check the seasoning.
- Spoon the filling into the pasta shell and place the shells onto of the sauce. Sprinkle with parmesan and the remaining 50g of peas. Place in the oven and cook for 23-30 minutes until the cheese is golden and the sauce hot
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