Potato Savoy Salmon Lasagne
easy
90 mins
90 mins
Ingredients
- 750 g Potatoes
- 1 large head of savoy cabbage
- 7-10 Tbsp Salt
- 40 g Butter or margarine
- 40 g Flour
- 1/4 l Vegetable broth (instant)
- 1/4 l Milk
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 600 g Salmon fillet
- 7-10 Tbsp juice of 1/2 lemon
- 150 g medieval Gouda cheese
- 7-10 Tbsp Grease
Directions
- 1
Boil the potatoes in water for about 20 minutes. Clean and wash the savoy cabbage and cut off 6 outer leaves (use the remaining cabbage for other purposes). Blanch the savoy cabbage leaves in boiling salted water for about 2 minutes. Quench under cold water. Cut out the stalk. For the béchamel sauce, heat fat in a pot.
- 2
Dust with flour and let it sweat on. Deglaze with stock and milk while stirring and bring to the boil. Season to taste with salt, pepper and nutmeg. Drain the potatoes, rinse and peel. Cut the potatoes into slices. Put half of the potatoes in a greased casserole dish (1.3 litres capacity). Cover with three savoy cabbage leaves. Spread half of the sauce on top. Wash the fish, dab dry, sprinkle with lemon juice and season with salt and pepper. Place on the savoy cabbage leaves. Cover with the remaining savoy cabbage and spread the remaining potatoes on top. Pour the rest of the sauce over it.
- 3
Cover with three savoy cabbage leaves. Spread half of the sauce on top. Wash the fish, dab dry, sprinkle with lemon juice and season with salt and pepper. Place on the savoy cabbage leaves. Cover with the remaining savoy cabbage and spread the remaining potatoes on top. Pour the rest of the sauce over it. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 40-45 minutes. Coarsely grate the cheese and sprinkle over the lasagne 20 minutes before the end of the cooking time
Nutrition Facts
710 kcal
34 g
43 g
51 g
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