Macaroni in a Creamy Sauce with Salmon and Poached Eggs

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December 7, 2015 by marksetchfield

PASTA_05Serves 4, prep time 20 minutes, cooking time 40 minutes

4 handfuls of macaroni
1 tbsp of oil
1 large salmon fillet

1 tsp of all-purpose seasoning
Salt & pepper
1 large leek finely sliced

1 pint of fresh cream
1 vegetable stock cube
1 garlic clove chopped
4 tbsp of grated parmesan
1 tsp of dried dill
15 caper berries

4 slices of cooked bacon
4 poached eggs
Bring three pints of salted water to the boil and add the macaroni, simmer following the cooking times on the pack. Then heat some oil in a griddle pan season the salmon with all-purpose seasoning and gently cook on both sides until the fillet is pink. Remove the salmon from the heat and allow to stand. In another pan heat some oil and add the sliced leeks, garlic and vegetable stock cube. Toss the leeks until they are soft then add the cream, stir then lower the heat. Check the macaroni is cooked, remove from the heat and drain. Pour the macaroni into the cream and leek sauce, stir and then gently break up the salmon add to the pan and turn off the heat. Next boil some water in a pan to poach the eggs for six minutes. (I’ve never been a great egg poacher, but I found poaching bags from Lakeland that make the process much simpler). Slice the cooked bacon into strips. Add to the pan half of the bacon and capers leaving some to serve. Add the grated parmesan and dried dill. Give the macaroni a final stir and leave to stand for five minutes. Serve the macaroni in deep bowls and top with the remainder of the bacon and capers and finally top with the poached eggs. Add some fresh black pepper and enjoy!

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