Salmon and broccoli casserole

Ingredients for 6 servings:

• 500 g fusilli, small, or mini penne
• 2 heads of broccoli
• 4 servings of salmon
• 2 tbsp butter
• 2 tbsp flour
• 500 ml cream
• 1 shot of milk
• 1 pack of herb melted cheese
• 250 ml hollandaise sauce
• 3 tsp vegetable stock powder
• 2 tsp salt
• 1 tsp pepper
• 1 pinch of chili powder

Instructions

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

Pre-cook the fusilli or penne and the broccoli until al dente. For the sauce, make a roux with the butter and flour. Deglaze with the cream and stir in the processed cheese and hollandaise sauce. Season to taste with vegetable stock powder, salt, pepper, and chili. The sauce should taste spicy, as the pasta will still absorb flavor. If the sauce becomes too thick, add a splash of milk. Cut the salmon into cubes, then add the drained pasta and broccoli to a baking dish, sandwiching the salmon between them and pouring the sauce over everything. Bake at 180°C (350°F) for 30 minutes (for frozen salmon, thawed salmon for about 25 minutes).