Ingredients serve 6 .

 place the salamon in a saucepan with the water

 400gr salamon fillet skinned

225ml water

225ml dry white wine

20gr butter

350gr mushrooms

225gr cream

150gr parmeasan grated

Salt and freshly ground  black pepper

275gr ricotta

75gr breadcrumbs

3 tablespoons freshly parsley chopped

3 tablespoons fresh chives snipped

20-24 pasta shells

method

Place the salamon in a saucepan with the water and wine, heat until just simmering , then remove from the heat and let sit for 15 minutes and flake the fish reserving the liquid

Preheat the oven 190°/ gas 5. Melt the butter in a small saucepan , add the onion and cook for 10 minutes stairring until it softenbed , stir in the flour , then add the cooking liquid from the salamon and the mushrooms . bring to the boil , stairring and simmer gently for 3 minutes . mix in the cream , 3 tablespoonsof the parmeasan and salt and pepper to taste ; pour the mushrooms and the sauce into an oven proof dish .

Mix the salamon with the ricotta, breadcrumbs , parsley , chives and salt and pepper to taste . cook the pasta shells with the ricotta breadcrumbs, parsley , chives and salt and pepper . 

Cook the pasta with the salamon in boiling salted water for 12 minutes or until tender with the salamoon arrange them on top of the sauce and sprinkle the remaining parmeasan over them on topof the sauce and sprinkle parmeasan over for about , bake in a preheated oven for about 30 minutes or until browned , serve at once .

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