My Italian craze continues although I suspect that it might end when I visit Paris in April. First, poach salmon fillets (deskinned) in simmering water seasoned with salt and pepper for around 6-8 minutes. Flake the salmon into a dish and keep warm. Melt 3 tbsp of butter at low heat and add 3 tbsp of flour. Pour in 300 ml of chicken stock and whisk until the sauce has thickened. Pour in 150 ml of whipping cream. Pan fry chopped mushrooms in butter for around 2-3 minutes and add them to the white sauce. Pour half of the sauce into a pan of al dente linguine and spoon the pasta onto a oiled baking dish. Add the flaked salmon into the rest of the white sauce and pour over the pasta. Sprinkle some breadcrumbs and grated cheddar over the pasta and bake in a pre-heated oven at 190 degrees for 15-20 minutes. Serve with parsley.
