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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August 31st, 2018 | main dishes

Turkey Skewers with Peach & Pimientos de Padron

Grill skewers with little meat, but with lots of vegetables and flavor! Here, the little Spanish peppers play the first violin. The sweetness of the peach softens the pepper sharpness a little bit. The aroma of the bay leaves gives these midsummer BBQ skewers the ultimate kick. Simply delicious.