Yorkshire Pasta, Seafood and Cheese Bake.
In Collaboration with Yorkshire Rapeseed Oil @Yorkshireoil
This easy recipe is comfort food at its best! Made extra special with a trio of delicious seafood, garlic flavours, and a crispy breadcrumb topping, and of course, our Yorkshire Pasta Tortiglioni. Big, bold and mighty in appearance, texture and taste this pasta shape is perfect for simple sauces and fish dishes. A match made in heaven for our take on the best ever Mac & Cheese recipe!
- 300g of 04 Tortiglioni Yorkshire Pasta
- 170g Staal Smokehouse Oak Roast Salmon – Flaked
- 250g Skinless, Boneless Cod Fillet
- 165g Raw King Prawns
- 2 Tbsp Yorkshire Rapeseed Oil with Garlic
- Pinch of Salt
- 3 Tbsp Yorkshire Rapeseed Oil with Garlic
- 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
- 3 Slices Wholemeal or Seeded Bread
- Good Drizzle of Yorkshire Rapeseed Oil
- Small Handful of Fresh Dill
- Pinch of Salt and Freshly Ground Pepper
Step by Step Instructions
Cook the Yorkshire Pasta Tortiglioni according to the packet instructions and make sure its a firm ‘al dente’ texture.
Whilst the pasta is cooking you will need to 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.
To fry the king prawns, heat 2 tbsps of Garlic 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, take a saucepan and add the juices from cooking the prawns, along with the 3 tbsps of Garlic Oil and heat on a medium hob heat. Once heated, add the plain flour and stir continuously 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. Remove from 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 Yorkshire Rapeseed Oil, 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.