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Salmon, watercress and mustard pasta bake
- Prep time:
- 20 min
- Cook time:
- 30 min
- Serves:
- 4-6
James Martin's creamy salmon and watercress lasagne makes a simple yet stunning main course
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Ingredients
- 450 g thick salmon fillet, skinned and cut into 3cm cubes
- 4 tbsp wholegrain mustard
- 8 cooked lasagne sheets
- 60 g watercress, plus lightly dressed watercress leaves, to serve
- 1 tsp fresh thyme
- 50 g butter, plus extra for greasing
- 200 ml double cream, or cream of leek soup
- 100 g cheddar cheese, grated, or 50g Cheddar plus 50g mozzarella
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. Set the oven to 180C/gas 4 and lightly grease a rectangular ovenproof dish with butter or oil.2. Put the salmon cubes in a bowl and season with salt and freshly ground black pepper. Add the mustard and stir well to coat the salmon.
3. Lay half the lasagne sheets in the bottom of the prepared dish. Scatter over all the salmon pieces and the watercress.
4. Top with the remaining pasta sheets. Sprinkle with fresh thyme and dot evenly with the butter. Pour over the double cream and scatter with grated cheese.
5. Cook for 30-40 minutes, until golden brown and bubbling, then serve immediately, accompanied by a salad of watercress dressed with extra virgin olive oil.
Comments & Ratings
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Latest Comment
View all comments (5)Made this with leeks instead of watercress. Made my own leek soup for the sauce. It was lovely except all that mustard ruins the taste of salmon. Would suggest u only use 1tbsp maximum. My husband would eat this again, so not bad for a fussy eater.
AllisonL5452
Posted 28 Mar 2012 7:57 AM
Hello Steve. No they are not coooked, but only take about 7 minutes or so in a pan of boiling water until they're ready. It should be 'al dente' - that is, 'to the bite'. Hope that helps!
Charlotte - Good Food
Posted 26 Aug 2011 10:03 AM
please can you tell me if dried pasta sheets are cooked or not? if not, how do you cook them prior to cooking this dish! regards a total novice.
steveS25465
Posted 25 Aug 2011 3:29 PM
Deborah - UKTV
Posted 27 Oct 2010 1:34 PM
what other types of fish can you use for this dish?
AminaA41497
Posted 14 Apr 2010 9:52 AM
This recipe is classed as easy
Avg User rating
3.42 / 5 (12 votes cast)
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