Salmon lasagne with crab butter béchamel

Name: Salmon lasagne with crab butter béchamel
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 1 Pointed cabbage (approx. 1 kg); 2 medium-sized onions; 30-40 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 50 g Crab Soup Paste; 50 g Flour; 3/8 l Milk; 1-2 TEASPOONS Instant vegetable stock; 1 collar Dill; 7-10 Tbsp grated rind of 1 untreated lemon; 4 TABLESPOONS Lemon juice; 500 g Salmon fillet; 9-12 Lasagne sheets; 100 g cooked shrimps (without head and shell; fresh or frozen); 7-10 Tbsp Lemon slices

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

1 Pointed cabbage (approx. 1 kg)
2 medium-sized onions
30-40 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
50 g Crab Soup Paste
50 g Flour
3/8 l Milk
1-2 TEASPOONS Instant vegetable stock
1 collar Dill
7-10 Tbsp grated rind of 1 untreated lemon
4 TABLESPOONS Lemon juice
500 g Salmon fillet
9-12 Lasagne sheets
100 g cooked shrimps (without head and shell; fresh or frozen)
7-10 Tbsp Lemon slices

Directions

1
Clean and wash the pointed cabbage and cut into fine strips. Peel and chop the onions. Fry half of the onions in 3-4 tablespoons of hot fat. Add the cabbage and steam for 8-10 minutes, stirring occasionally. Season with salt, pepper and nutmeg, remove from heat. Heat the crab soup paste. Fry the rest of the onions in it.
2
Dust with flour and sauté. Stir in 3/8 litres of water and milk. Bring to the boil, stir in stock and simmer for about 5 minutes. Wash the dill and chop finely, except for a little garnish. Stir into the sauce with the lemon peel. Season to taste with salt, pepper and 2 tablespoons of lemon juice. Wash the salmon, dab dry and cut into 4 pieces. Sprinkle with 2 tablespoons of lemon juice. Season with salt and pepper. Put a thin layer of sauce in a greased, high casserole dish (approx. 16 x 26 cm). Place 3-4 lasagne plates on top. Spread half the pointed cabbage on top. Cover with 3-4 lasagne plates.
3
Wash the salmon, dab dry and cut into 4 pieces. Sprinkle with 2 tablespoons of lemon juice. Season with salt and pepper. Put a thin layer of sauce in a greased, high casserole dish (approx. 16 x 26 cm). Place 3-4 lasagne plates on top. Spread half the pointed cabbage on top. Cover with 3-4 lasagne plates. Pour a little sauce on top. Place salmon, the rest cabbage and lasagne plates on top, one after the other. Sprinkle the prawns on the lasagne, except for some for garnishing. Finish with the rest of the sauce. Bake lasagne in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes. Garnish with remaining prawns, dill and lemon slices
4
Pour a little sauce on top. Place salmon, the rest cabbage and lasagne plates on top, one after the other. Sprinkle the prawns on the lasagne, except for some for garnishing. Finish with the rest of the sauce. Bake lasagne in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes. Garnish with remaining prawns, dill and lemon slices
5
With 6 people: