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Minute-poached Salmon and Gorgonzola Rigatoni - Serves 2

Minute-poached Salmon and Gorgonzola Rigatoni

Keep the Gorgonzola out of the fridge for 1 hour before introducing to the dish.

Jean-Christophe Novelli A tip from
Jean-Christophe

This is a fantastic dish and is quick to make, so it’s perfect for unexpected visitors like my daughter Christina and her band. If you don’t like salmon, this works equally well with another oily fish or chicken.

Method

1. First, make the sauce. Heat 2 tablespoons olive oil in a medium-sized frying pan and gently cook the onion and shallots until translucent. Add the tomatoes, sugar and thyme, and simmer for 20 minutes or until reduced. Add the crushed garlic clove.

2. While the sauce is cooking, bring a large pan of salted water to the boil, to which about 1 tablespoon olive oil has been added, and add the pasta. Cook according to the directions on the packet until al dente.

3. Drain, retaining some cooking liquid to keep the pasta moist.

4. Add the cheese to the tomato sauce. Be careful not to cook the cheese, just warm it through. Flake the salmon into the sauce and season to taste.

5. Tip the tomato sauce into a large bowl and fold in the warm pasta, followed by the spinach and basil.

6. Pour the pasta and sauce mixture back into the pan, then stir in the cream and add the garlic clove to infuse with flavour.

7. Gently heat through and check the seasoning. Serve immediately.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 onion, peeled and diced
  • 2 banana shallots, peeled and diced
  • 2 x 400g cans chopped tomatoes
  • 1 teaspoon caster sugar
  • 1 sprig fresh thyme, stalks removed
  • 2 garlic cloves, peeled, halved and core removed, crush one and keep the other whole
  • 400g dry rigatoni pasta
  • 150g Gorgonzola cheese
  • 400g boneless, skinless salmon fillet, gently poached in 200ml vegetable nage or pan-fried in olive oil for 2 minutes on each side in a covered pan
  • salt and freshly ground black pepper
  • 25g baby spinach leaves
  • 10g fresh basil leaves, torn
  • 3 tablespoons double cream

Preparation time: 15 minutes

Cooking time: 45 minutes