Fish: Salmon Lasagne

Salmon Lasagne

Ingredients

  • 2 dl vegetable bouillon
  • a little pepper
  • 1 onion, finely chopped
  • a little olive oil
  • 2 pinches salt
  • 3 tbsp. water
  • 1 organic lemon, use grated zest only
  • 2 dl crème fraîche
  • 500 g skinned salmon fillets, dark layer of fat removed
  • 9 green lasagna noodles
  • 150 g mozzarella, broken into small pieces
  • 300 g broccoli, cut into thin slices
  • 200 g cherry tomatoes, cut into quarters
  • 2 tbsp. lemon thyme, finely chopped
Order the ingredients from COOP@home

Instructions

Heat the oil. Sauté the onions, adding the broccoli for a short time. Add the water, cover and simmer for approx. 3 mins. Stir in the tomatoes and thyme, season. Combine the crème fraîche, stock and lemon zest, season. Slice the salmon into thirds lengthways, cut crossways into approx. 1 cm thick pieces, season with salt.

Layer: Divide 4 tbsp of cream sauce into the prepared tin.

1st layer: 3 lasagne sheets, 6 tbsp of cream sauce, 1/2 salmon, 1/2 the vegetable mix and 6 tbsp of cream sauce.

2nd layer: 3 lasagne sheets, 6 tbsp of cream sauce, 1/2 salmon, 1/2 the vegetable mix and 6 tbsp of cream sauce.

3rd layer: 3 lasagne sheets and 6 tbsp of cream sauce, Mozzarella, salt and pepper. Top with the remaining cream sauce.

Gratinate for approx. 40 mins. in the lower half of an oven preheated to 200°C.

Remove from the oven and leave to stand for a few moments before serving.

Details

  • Fish
  • 1h 5 Preparation/cooking time: ca. 35m + Gratinate: ca. 30m
  • Servings For 4 people
  • Nutrition 682 Kcal
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