Salmon Lasagna Recipe
Recipe Ingredients for Salmon Lasagna
| Amount | Ingredient |
|---|---|
| 400th g carrots | 200th g leeks |
| Salt | |
| 600th g salmon fillet | 2nd Tablespoons lemon juice |
| Pepper | |
| 2nd Dill stalks | 500th ml fish stock |
| 4th EL light gravy thickener | 2nd Yolk |
| 100th g whipped cream | 3rd Tablespoons grated horseradish from the jar |
| 9th Lasagne sheets | 50th g grated Emmental |
| Fat for the form | |
Salmon Lasagna Recipe Directions
Wash and peel the carrots, leeks and wash clean. Both cut into thin strips, drain, blanch 2 minutes in boiling salted water and drain. Cut fish into thin slices. Season draw with lemon juice, salt and pepper and leave. Dill flags pluck. Boil fish stock.
Stir the sauce binder and one can cook minutes. Whisk egg yolks and cream and stir into the sauce. Season with salt, pepper and horseradish. Dish fat, add some sauce.
Sheets of lasagne, fish slices, julienne vegetables and dill alternately fill with the sauce. Last lasagna layer plate with some sauce or sprinkle, sprinkle with Edam and give out some strips of vegetables. Bake in a preheated oven at 180 degrees (gas mark 2-3) 40-45 minutes.
