Mushroom Salmon Lasagne
easy
90 mins
90 mins
Ingredients
- 500 g Salmon fillet
- 4 TABLESPOONS Lemon juice
- 1 TABLESPOON Worcestershire sauce
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 400 g Oyster mushrooms
- 3 Spring onions
- 1 TABLESPOON Oil
- 7-10 Tbsp Pepper
- 200 g Fresh cream
- 250 g Schmand
- 150 ml dry white wine
- 4 Eggs (size M)
- 6 Lasagne sheets
- 50 g grated parmesan cheese
- 7-10 Tbsp spring onion, oyster mushroom and basil
- 7-10 Tbsp Grease
Directions
- 1
Wash the salmon and pat dry, divide into 4 pieces. Season with lemon juice, Worcestershire sauce, salt and cayenne pepper. Clean the mushrooms and cut into large pieces. Clean and wash spring onions and cut them into rings. Heat oil.
- 2
Fry spring onions and mushrooms. Season with salt and pepper. Whisk crème fraîche, sour cream, white wine and eggs. Season with salt and pepper. Grease an oven dish (24x15 cm). Put 3 lasagne plates in it. Spread half of the mushroom mixture on it, sprinkle with a little bit of icing. Place the fish on top, pour a little bit of the icing on top and spread the rest of the mushroom mixture. Cover with the rest of the lasagne sheets and distribute the glaze completely. Sprinkle with parmesan and bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 60 minutes.
- 3
Put 3 lasagne plates in it. Spread half of the mushroom mixture on it, sprinkle with a little bit of icing. Place the fish on top, pour a little bit of the icing on top and spread the rest of the mushroom mixture. Cover with the rest of the lasagne sheets and distribute the glaze completely. Sprinkle with parmesan and bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 60 minutes. Cover the lasagne and cook for the first 40 minutes. Serve the lasagne in portions, garnished as you like
Nutrition Facts
860 kcal
24 g
58 g
46 g
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