Step: 1/8

Cut the frozen salmon into 2cm cubes.

Step: 2/8

Wash the chicory, halve and remove the stalk. Cut the chicory into thin strips.

Step: 3/8

Grate the zest of the orange, then squeeze the juice.

Step: 4/8

Heat the oil in a pan and fry the chicory strips over a medium heat for 1-2 minutes.

Step: 5/8

Sprinkle over the flour and stir for 1 minute. Pour in milk and season with salt, pepper and orange zest. Cook for 5 minutes, stirring, over a low heat.

Step: 6/8

Cook the pasta in boiling salted water according to the pack instructions.

Step: 7/8

Add the orange juice, sour cream and salmon cubes to the pan. Simmer over a low heat for a further 3-4 minutes. If necessary, add some water. Season with salt and pepper.

Step: 8/8

Drain the pasta. Serve with the salmon and chicory sauce.