Serves: 4
Ingredients:
2 boneless salmon fillets (approx. 300g)
150g Roquefort cheese
400g Crème Fraîche
400g Spaghetti
Green Beans
Chopped walnuts (optional)
Method:
Heat the oven to 200℃ (180℃ fan). Wrap the salmon fillets individually with tin foil and place on an oven tray in the preheated oven for 18 minutes. When the salmon has about 8 minutes to go, cook the pasta and the green beans, and slowly melt the Roquefort and Crème Fraîche together in a small saucepan. Once the sauce starts to simmer turn off the heat. Take the salmon out of the tin foil and gently break away from the skin into small chunks. Mix the salmon into the sauce, (add the chopped walnuts if using), drain the pasta and beans, and then pour the sauce over the pasta and give it a good toss until it’s all coated. Serve with green beans and pepper to taste.