Salmon with macaroni

Page 135

Cuisine: English/Scottish | Course Type: Main Courses

(1 review)

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Simple but delicious. Poaching the fish in 600 ml of cream (that's two bottles), which is then poured over the fish and pasta, sounds richer than it is. This is partly due to the dill in the crumb topping.

I served with a salad of asparagus and tomato for a light Sunday night meal.

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