Salmon, watercress and mustard pasta bake
By: James Martin From: Good Food Live
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Salmon, watercress and mustard pasta bake
- Prep time:
- 20 mins
- Cook time:
- 30 mins
- Serves:
- 4-6
James Martin's creamy salmon and watercress lasagne makes a simple yet stunning main course
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Ingredients
- 450g thick salmon fillet, skinned and cut into 3cm cubes
- 4 tbsp wholegrain Mustard
- 8 cooked lasagne sheets
- 60g Watercress, plus lightly dressed watercress leaves, to serve
- 1 tsp fresh Thyme
- 50g Butter, plus extra for greasing
- 200ml double cream, or cream of leek soup
- 100g Cheddar cheese, grated, or 50g Cheddar plus 50g mozzarella
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.
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