Salmon lasagne with spinach

Name: Salmon lasagne with spinach
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 600 g Salmon fillet; 7-10 Tbsp Salt; 3 TABLESPOONS Lemon juice; 1 Onion; 1 Bay leaf; 2 Cloves; 60 g + 1 tablespoon butter or margarine; 60 g Flour; 1 l Milk; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 Egg yolk (size M); 4 TABLESPOONS Whipped cream; 200 g grated Emmental cheese; 600 g young leaf spinach, cleaned; 2 Shallots; 1 Garlic clove; 9 Lasagne sheets; 7-10 Tbsp Dill; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

600 g Salmon fillet
7-10 Tbsp Salt
3 TABLESPOONS Lemon juice
1 Onion
1 Bay leaf
2 Cloves
60 g + 1 tablespoon butter or margarine
60 g Flour
1 l Milk
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 Egg yolk (size M)
4 TABLESPOONS Whipped cream
200 g grated Emmental cheese
600 g young leaf spinach, cleaned
2 Shallots
1 Garlic clove
9 Lasagne sheets
7-10 Tbsp Dill
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Wash the salmon, dab dry and cut into strips about 1 cm wide. Marinate with salt and lemon juice. For the sauce, peel onion and lard with bay leaf and cloves. Melt 60 g fat, stir in flour and sweat for about 1 minute. Remove the pot from the stove. Bring milk to the boil, add onion and simmer for about 5 minutes.
2
Pour the milk through a sieve and quickly pour it into the roux while stirring. Bring to the boil and simmer for 2 minutes, stirring continuously. Season to taste with salt, pepper and nutmeg. Whisk the egg yolks and cream and stir into the hot, no longer boiling sauce. Add 150 g cheese and stir in. Cover sauce with foil. Sort the spinach, clean if necessary and wash thoroughly. Peel shallots and garlic and cut into fine cubes. Heat 1 tablespoon of fat, sauté shallots and garlic until translucent, add spinach and steam for about 3 minutes. Grease an oven dish (approx. 2 litres capacity) and layer sauce, lasagne dishes, sauce, spinach and salmon one after the other. Repeat the process and finish with a layer of lasagne plates and sauce.
3
Cover sauce with foil. Sort the spinach, clean if necessary and wash thoroughly. Peel shallots and garlic and cut into fine cubes. Heat 1 tablespoon of fat, sauté shallots and garlic until translucent, add spinach and steam for about 3 minutes. Grease an oven dish (approx. 2 litres capacity) and layer sauce, lasagne dishes, sauce, spinach and salmon one after the other. Repeat the process and finish with a layer of lasagne plates and sauce. Sprinkle with 50 g cheese and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Garnish with dill
4
With 6 people: