Salmon and Broccoli Pasta Bake

You will need an ovenproof dish (like a lasagne dish).  I used a rectangular dish measuring 21cm x 27cm and with a depth of 5cm.

1.  Preheat the oven to 190°C or 180°C Fan.
2. To prepare the salmon, rinse the fillet in cold water and pat dry with a sheet of kitchen roll. Remove any skin and double check that all pin bones have been removed. Cut into cubes of about 1-1.4 inches.
   
3. To prepare the broccoli, remove and discard the tough woody stem and separate the head into florets.
   
4. Bring a large pot of water to a rolling boil.  When boiling, generously salt and tip in the penne pasta.  Give it a stir and when it returns to the boil, cook for 8 minutes.  Then add the broccoli florets and cook for a further 4 minutes. Drain the pasta and broccoli and put it back in the pot it cooked in.
   
5. While the pasta is cooking, make the white sauce by placing the milk, butter and flour into a heavy based medium saucepan and whisk or stir the ingredients together until they combine and the sauce comes to the boil.  Boil gently for a few minutes until the sauce thickens (but do watch the pot and continue to stir so that the mixture doesn’t boil over the top!).
   
6. When the white sauce has thickened, add the mascarpone, capers, herbs and a good grind of pepper and taste to check whether it needs some sea salt.
   
7. Pour the white sauce over the pasta and broccoli and give it a good stir.
   
8. Distribute the salmon cubes evenly over the bottom of the oven dish and then pour the pasta and sauce mixture over the top.  Scatter the grated cheese over the top and cook in the oven for 30 minutes.  The top should be golden and slightly crispy.