Salmon lasagne
Tags:
Description
A word of caution to the classic lasagne, here comes the competition! And this one has it all, in the truest sense of the word. Instead of minced meat, this time salmon and spinach are placed between the lasagne plates. Fish instead of meat is the motto here. Then the crème fraîche and the delicious sauce make it wonderfully moist! When the layered casserole comes out of the oven smelling delicious and the cheese pulls strings, the anticipation of enjoyment couldn't be greater.
Zutaten für
For the sauce
30
g
butter
0.5
onion
1
Tablespoon(s)
tomato puree
250
g
salmon
1
Tablespoon(s)
wheat flour
80
ml
white wine
75
ml
stock
175
ml
milk
1
Teaspoon(s)
lobster paste (optional)
chili sauce to taste
salt, pepper to taste
1
Tablespoon(s)
dill, finely chopped
0.5
organic lime (zest and juice)
For the spinach
0.5
onion
2
Tablespoon(s)
oil from dried tomatoes
1
garlic clove
500
g
spinach
60
g
dried tomatoes, chopped
150
g
creme fraîche
For the lasagne
100
g
creme fraîche
100
g
cheese grated
12
lasagne sheets
Preparation
Cook the sauce
1
Finely dice half an onion and sauté in butter. Add the tomato purée and sauté briefly. Allow the frozen salmon to thaw slightly.
2
Add the flour and stir for a few seconds. Deglaze with wine and continue stirring immediately. Then fill up with stock and milk.
3
Remove the sauce from the heat and season with a little chilli sauce, chopped dill, lime juice and zest and a little salt and pepper (and lobster paste if using).
4
Cut the thawed salmon into small pieces, add to the sauce and mix well.
Prepare the spinach
1
Finely dice the onion and garlic and sauté in the oil from the sun-dried tomatoes.
2
Add the spinach and cook a little. Chop the dried tomatoes and add them as well.
3
Add the crème fraîche and let everything boil down for a few minutes. Season to taste with salt, pepper and a little chilli if necessary.
Finish the lasagne
1
Preheat the oven to 170°C convection oven.
2
Pour a tablespoon of crème fraîche into the dish and spread it over the base. Then place a layer of lasagne on top. Now spread the first layer of salmon sauce, followed by a new layer of lasagne sheets. Now add a layer of spinach on top and again a layer of lasagne sheets. Continue in this way until the dish is filled to just below the rim.
3
Finally, spread the remaining crème fraîche on the last layer and cover with grated cheese. Bake in the oven for 35 minutes.
Zutaten für
For the sauce
30
g
butter
0.5
onion
1
Tablespoon(s)
tomato puree
250
g
salmon
1
Tablespoon(s)
wheat flour
80
ml
white wine
75
ml
stock
175
ml
milk
1
Teaspoon(s)
lobster paste (optional)
chili sauce to taste
salt, pepper to taste
1
Tablespoon(s)
dill, finely chopped
0.5
organic lime (zest and juice)
For the spinach
0.5
onion
2
Tablespoon(s)
oil from dried tomatoes
1
garlic clove
500
g
spinach
60
g
dried tomatoes, chopped
150
g
creme fraîche
For the lasagne
100
g
creme fraîche
100
g
cheese grated
12
lasagne sheets
