Savoy Salmon Lasagne

Name: Savoy Salmon Lasagne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1/2 small head savoy cabbage (approx. 800 g); 1 Onion; 5 TABLESPOONS Butter or margarine; 700 ml Vegetable broth (instant); 4 TABLESPOONS Flour; 500 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp juice of 1/2 lemon; 500 g Salmon fillet (without skin); 9 (approx. 150 g) Lasagne sheets; 1 Lime; 100 g Mozzarella cheese; 7-10 Tbsp Grease; 7-10 Tbsp Lemon balm

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1/2 small head savoy cabbage (approx. 800 g)
1 Onion
5 TABLESPOONS Butter or margarine
700 ml Vegetable broth (instant)
4 TABLESPOONS Flour
500 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp juice of 1/2 lemon
500 g Salmon fillet (without skin)
9 (approx. 150 g) Lasagne sheets
1 Lime
100 g Mozzarella cheese
7-10 Tbsp Grease
7-10 Tbsp Lemon balm

Directions

1
Clean the cabbage, cut out the stalk. Cut cabbage into wide strips, wash and drain. Peel and chop onion. Melt 1 tablespoon of fat, fry onion in it until transparent.
2
Add cabbage and stew for about 5 minutes. Deglaze with stock, bring to the boil and simmer for 2 minutes. Drain the cabbage, catch the stock. For the béchamel sauce, melt 4 tablespoons of fat in a saucepan, add flour and sauté.
3
While stirring, add 500 ml stock and pour in milk. Bring to the boil, simmer for about 5 minutes. Season to taste with salt, pepper and lemon juice. Wash the salmon, dab dry and cut into cubes.
4
Grease an ovenproof dish (approx. 20 x 30 cm). Spread a little béchamel sauce thinly on the bottom of the dish and place 3 lasagne plates on top. Spread half of the savoy cabbage on top, place half of the salmon cubes on top and cover with béchamel sauce.
5
Repeat the procedure. Finish with lasagne plates and the rest of the sauce. Wash the lime and grate dry. Cut off 4 thin slices. Cut the rest of the lime into thin slices. Spread slices on the lasagne, cut cheese into slices and cover the lasagne.
6
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes until golden brown. Arrange in portions and garnish with lime wedges and lemon balm.