Pasta casserole with salmon and crab sauce

Ingredients for 6 servings:

• 500 g pasta (ribbon pasta or fusilli)
• 500 g wild salmon fillet(s), fresh
• 200 g Arctic prawn(s)
• 100 g North Sea crabs
• 200 ml milk
• 12 cloves garlic
• 6 shallots
• 3 onions, red
• 500 ml tomato(s), pureed
• 1 tbsp tomato paste
• 200 ml crème fraîche with herbs
• 100 ml sour cream
• 3 tbsp real salmon cream
• 2 tbsp olive oil
• 2 balls of mozzarella
• 150 g Parmesan, sliced
• 150 g Parmesan, grated
• 1 lemon(s), fresh, juice
• 1 tsp sea salt
• 2 pinches of pepper
• 1 handful of fresh basil
• ½ handful of fresh thyme
• 4 leaves of fresh sage
• 1 handful of fresh parsley
• ¼ handful of oregano, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

A delicious homemade creation that will make your mouth water.

Wash and dry the salmon thoroughly, then pour lemon juice over it and let it stand for a good 20 minutes. Finely chop 4 shallots and 2 red onions. Crush 8 garlic cloves. Sauté everything together in a non-stick pan with 1 teaspoon of olive oil. Meanwhile, chop the shrimp and crab, whether with a sharp knife or in a blender is irrelevant. Then add them to the pan and immediately add the passata, tomato paste, crème fraîche with herbs, and two-thirds of the fresh herbs (or, alternatively, a good Italian herb blend, about 3 teaspoons), finely chopped. Also add 75g shaved Parmesan, 2 teaspoons lemon juice, 2 teaspoons real salmon cream, 120ml milk, 1.5 teaspoons salt, and a little pepper, and heat everything gently. Simmer for a good 15 minutes. Season to taste! Preheat the oven to 180 degrees Celsius and cook the pasta in plenty of salted water until al dente. After 15 minutes, remove the pan with the crab sauce from the heat. Rinse the salmon again, then cut it into approximately 2 x 2 cm cubes and fry it briefly in the remaining oil in another pan, while finely chopping the remaining onions and garlic. Add half a teaspoon of salt and a pinch of pepper, as well as the remaining third of the finely chopped fresh herbs (or, alternatively, a good herb mix, about 1 teaspoon). Then fry for about two more minutes, stirring constantly. Finally, add the prepared onions and garlic and stir for about 2 minutes. Reduce the heat in the pan, and after about 3 minutes, add the remaining salmon cream and the remaining milk. Bring to a boil; the salmon sauce is ready. In a large casserole dish, add enough crab sauce as the first layer to cover the bottom of the pan. Then add the first layer of pasta, about half, then the remaining 75g of shaved Parmesan, then all of the salmon sauce, then the remaining pasta and the remaining crab sauce. Slice the mozzarella and place on top, then spread all of the grated Parmesan on top. Place the casserole dish in the oven for about 15 minutes. Halfway through, increase the temperature to 250°C (480°F) and, if necessary, switch to gratin. Don’t let the cheese burn; keep an eye on it and turn it off in good time, or let it run for a little longer if necessary; it depends on the oven.