Baked Seafood & Truffle Tortiglioni
This easy recipe is comfort food at its very best. Made extra special with a trio of delicious seafood, truffle flavour, and a crispy breadcrumb topping. Our luxe take on a Mac & Cheese recipe.
Serves 4
INGREDIENTS
300g Tortiglioni Pasta – No.4 from The Yorkshire Pasta Company
170g Staal Smokehouse oak roast salmon, flaked
250g skinless, boneless cod fillet
165g raw king prawns
2 tbsps Cold Pressed Rapeseed Oil
Pinch of salt and freshly ground pepper
For The Cheese Sauce
3 tbsps Cold Pressed Rapeseed Oil
50g plain flour
500ml milk
250g cheese, grated (we used 125g each of a vintage Red Leicester and a mature Cheddar)
Pinch of salt and freshly ground pepper
For The Breadcrumb Topping
3 slices wholemeal or seeded bread
Good drizzle of Truffle Oil
Small handful of fresh dill
Pinch of salt and freshly ground pepper
Cook your pasta and make sure it’s a firm ‘al dente’ texture, and then drain.
Whilst the pasta is cooking, cook the cod fillet and fry the king prawns. We steamed our cod fillet in a microwave. Loosely cover with plastic wrap and microwave on high for 3-5 minutes and then check it is cooked. It should flake easily and lose any translucent or raw appearance. Flake into generous pieces and set aside.
Fry the king prawns, heat 2 tbsps of Cold Pressed Rapeseed Oil in a frying pan over a high heat and then fry the prawns for 2 minutes, along with a little seasoning. Once cooked, set the prawns aside and keep the juices from cooking.
To make the cheese sauce, in a saucepan add the juices from cooking the prawns, along with the 3 tbsps of Cold Pressed Rapeseed Oil and heat on a medium hob heat. Once heated, add the plain flour and stir until a paste forms and continue to cook for a minute or two. Gradually add the milk, stirring or whisking with a balloon whisk in between each addition until the sauce is thickened. Off the heat, add the cheese to the sauce, stir to melt and then season to taste.
To make the fresh breadcrumbs, roughly tear the bread and pop into a food processor and blitz for a few seconds. Add the dill, a good drizzle of Truffle Oil along with a little salt and pepper and then blitz again until you have rough breadcrumbs.
To assemble the dish, cover the cooked pasta with the cheese sauce and stir to coat, add the cooked fish, flaked salmon and prawns and ensure all is gently combined throughout the pasta.
Spread evenly into a roasting dish, top with the breadcrumbs and bake in a pre-heated oven 200C / 180C Fan / Gas Mark 6 for 25 minutes or until the topping is lightly browned and crisp.
