Main Dish Recipes - Salmon Lasagne Recipe

Ingredients

• 2 shallots, finely chopped

• 2 garlic cloves, finely chopped

• 30 g/1 oz unsalted butter

• 600 g/11/4Ib spinach, cleaned

• Salt

• Freshly ground white pepper

• Freshly ground nutmeg

• 600 g/11/4 lb raw salmon fillet, skinned

• Juice of 1/2 lemon, organically grown

• 12 sheets of lasagne

For the béchamel sauce:

• 60 g/2 oz unsalted butter

• 60 g/2 oz flour

• 1 liter/12/3 pints milk

• 1 onion, peeled

• 2 cloves

• 1 bay leaf

• Salt

• Freshly ground white pepper

• Freshly grated nutmeg

• 2 egg yolks

• 4 tablespoons cream

• 200 g/7 oz grated cheese

• Butter for greasing

Serves 4

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Method:

1. Sauté the shallots and garlic in melted butter until soft and translucent. Add the rinsed spinach leaves, cover and leave to wilt. Season with salt, pepper and nutmeg.

2. Cut the salmon fillet into 1 cm/1/2 inch slices and briefly marinate with the lemon juice and a pinch of salt.

3. Heat the butter for the béchamel sauce and stir in the flour. Slowly pour in the cold milk and bring to the boil, whisking all the time. Add the onion studded with cloves and a bay leaf and simmer gently for 15 minutes. Season to taste with salt, pepper and nutmeg.

4. Blend the egg yolks and cream and slowly stir into the sauce. Strain and melt two-thirds of the cheese in the sauce while whisking. Cover with parchment paper. Preheat the oven to 190°C (375°F), Gas Mark 5.

5. Butter a rectangular baking dish and cover the bottom with béchamel sauce. Arrange the lasagne sheets on top of the sauce.

6. Spread the spinach over the lasagne and repeat the layers. Top with the béchamel sauce and the remaining cheese.

7. Bake in the preheated oven for 35 minutes until golden brown.