Salmon lasagne with pointed cabbage
easy
75 mins
75 mins
Ingredients
- 1 kg Pointed cabbage, 2 onions
- 1 TABLESPOON + some butter/margarine
- 7-10 Tbsp salt, pepper, nutmeg
- 1 cube (50 g) Crab Soup Paste
- 2 slightly heaped tbsp. flour
- 3/8 l Milk
- 1-2 TEASPOONS Vegetable broth
- 1 collar Dill
- 7-10 Tbsp grated peel + juice of 1 untreated lemon
- 500 g Salmon fillet
- 9-12 Lasagne sheets
- 100 g cooked shrimps (without head and shell)
- 7-10 Tbsp plain lemon
Directions
- 1
Clean, wash and cut the pointed cabbage into strips. Peel and finely chop the onions. Fry half in 1 tbsp. hot fat. Add the pointed cabbage, cover and stew for 8-10 minutes, season
- 2
Heat the crab soup paste. Fry the rest of the onions in it. Dust with flour and sweat. Stir in 3/8 l water, milk and stock. Bring to the boil and simmer for about 5 minutes. Wash and finely chop the dill. Stir into the sauce with lemon peel. Season to taste with salt, pepper and 1-2 tbsp. lemon juice
- 3
Wash the salmon, pat dry and cut into 4 pieces. Sprinkle with rest of lemon juice
- 4
Put some sauce in a greased rectangular casserole dish (approx. 18 x 26 cm). First put 3-4 lasagne plates, then half cabbage and again 3-4 lasagne plates. Add some sauce. Season salmon with salt and pepper. Place the salmon, the rest of the cabbage and the lasagne sheets on top. Sprinkle prawns, except for a few, on top. Finish with sauce. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 30-40 minutes. Garnish with the rest of the prawns and lemon
- 5
Drink: cool white wine
Nutrition Facts
590 kcal
44 g
25 g
43 g
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