Booths Salmon and  Kale Stuffed Conchiglie recipe

Has the fresh taste of lemony salmon, but uses that last of the winter kale to create a wonderful pasta dish for early spring.

Salmon & Kale Stuffed Conchiglie

Serves: 4 l Prep: 20mins l Cooks: 20mins

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Ingredients

Salmon & Kale Stuffed Conchiglie

200g large conchiglie pasta shells

100g kale

300g fresh salmon, skinremoved and diced

100g ricotta

1 lemon

A drizzle of olive oil

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1 shallot, diced

2 garlic cloves, crushed

50ml white wine

350ml whipping cream

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150ml vegetable stock

Salt and pepper

Method

1. Pre-heat the oven to 180C (fan) / 200C / 400F / gas mark 6.

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2. Bring a large pan of salted water to the boil, add the conchiglie pasta and cook for 10 minutes or until tender. Drain, rinse under cold water and set to one side.

3. Remove the tough rib from the kale and discard. Place the kale leaves into a bowl, cover with boiling water and leave for 10 minutes.

4. Place the salmon, ricotta and zest from one lemon into the bowl of a food processor. Drain the kale, pat dry and add to the processor. Pulse to combine, don’t over mix (if you don’t have a food processor finely chop the salmon and kale then mix with the ricotta and lemon zest). Set to one side.

5. To make the sauce, heat a drizzle of oil in an oven proof frying pan. Add the shallot

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and sauté for three minutes.

6. Add the garlic and sauté for two minutes.

7. Add the white wine and cook for one minute.

8. Add the cream, vegetable stock and juice from half a lemon. Bring to the boil then remove from the heat. Season to taste.

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9. Spoon the prepared salmon and kale filling into the cooked conchiglie shells and arrange in the frying pan on top of the sauce.

10. Bake in the pre-heated oven for 20 minutes, season with extra pepper and serve.

Chef's tip

If you don’t have an oven proof frying pan, pour the cooked sauce into an oven proof dish, place the filled conchiglie shells on top and bake. Swap the kale for spinach when in season.