INGREDIENTS
250 g
salmon fillet
250 g
hake (or other white fish) fillet
500 milliliters
milk or dairy-free alternative (2 cups)
1
bayleaf
1
leek
15 g
margarine or butter (1 tbsp)
10 g
flour (1 tbsp)
160 g
penne or other short pasta shapes
1 tbsp
finely chopped dill
1 tbsp
finely chopped parsley
Salt and pepper to taste.
50 g
grated cheese (or vegan alternative)