Method
Cook the penne pasta for about 10 minutes in boiling salted water. Drain and toss the pasta in olive oil.
Heat the olive oil in a pan, add the chopped onions, celery and garlic, and cook until soft.
Add tomato puree, lemon juice and bay leaf. Mix well.
Add fish stock and salmon. Cook for 10 minutes.
Mix the cornflour with the créme fraîche.
Add the cooked prawns to the salmon and slowly mix in the créme fraîche.
Add the cooked penne and stir in half the parmesan and basil. Serve with the remaining parmesan and basil on top.
Serve with rocket salad and vinaigrette dressing.