Salmon lasagne

December 16th, 2020 | main dishes

Salmon, spinach and a delicious horseradish cream sauce melt together with the lasagne sheets to create a juicy and aromatic casserole. A classic that can be optimally prepared for guests.

Salmon lasagne

The question is often what to cook when welcoming guests. À la minute, seems to be too stressful for many people. Nevertheless, it should be something fine. I recommend this salmon lasagne, which is prepared the day before and then cooked in the oven while you take care of your guests.

Simply layer all the ingredients in the baking dish and cover them in the refrigerator for a few hours or even overnight. Take out of the fridge 30 minutes before baking and extend the baking time by 10 minutes. If the lasagne turns too brown, cover with aluminum foil.

I wish you a stress-free Christmas season!

Salmon lasagne

(4 – 6 servings)

600 g frozen spinach leaves

let thaw, squeeze well

salt, pepper from the mill

spice up

600 g salmon fillet without skin

2 TS of lemon juice and zest of ½ lemon

drizzle the salmon with lemon juice and lemon zest, season with salt and pepper, marinate for 10 minutes

50 g butter

dissolve

50 g of flour

stir into the butter with a whisk, sweat

500 ml vegetable broth

pour in while stirring, bring to the boil

250 g of cream

stir in, bring to the boil, simmer over medium heat for 10 minutes while stirring

3 - 6 ts of horseradish

stir in

2 TS lemon juice

season the sauce with lemon juice, salt and pepper

spread some sauce in a baking dish (30 X 20 cm)

appr. 16 lasagne sheets

place 4 lasagne sheets on top of the sauce, now layer them as follows:

spinach, sauce, lasagna sheets - salmon, sauce, lasagna sheets

spinach, sauce, lasagna sheets - salmon, sauce, lasagna sheets, sauce

100 g mountain cheese, grated

sprinkle with the cheese and bake at 200° C for about 35 minutes

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June 15th, 2018 | main dishes

Matjes season starts right now

“Fischkopp” [head of a fish] is the affectionate name for a North German. For them, Matjes season starts in June. I hardly can imagine anything that tastes more like North Germany: Matjes which means young salted herring. Matjes homestyle with apples we eat for hearty breakfast or we enjoy it as a main meal with fresh potatoes or a thick slice of black bread. How we prepare the matjes at home, you can read here:

November 30th, 2017 | sweets

Piedmontese chocolate pudding with vanilla quince

A beautiful and strong coffee, anyone? Then, after a substantial meal, this specialty from the Piedmont is the right! In Piedmont, this pudding is called also Bonèt, because its form probably reminds something to a hat or a chef’s hat. Another story around the Bonèt comes from the Langhe. It states that one puts so to speak “a hat” – a crown – on dinner with this dessert. Anyhow, it tastes excellently and even better when prepared the day before. Incredibly handy when you expect guests.

PS: The Vanilla Quinces are a perfect match!