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Fluffy lasagna salmon fresh salmon

To stay a little longer in the holiday spirit but not too excessive, nothing like a lasagna with fresh salmon. It is divine. Yes, I go hard but I have a horrible bias: J'adooooooooore lasagna. I cook them in every way. The "Bolognese " moreover, was my first post on this blog . But enough digressions Here is a recipe for moist and flavorful thanks to the cooking broth ...

Ingredients:

12 sheets of lasagne
600g fresh salmon
fillets 1 onion 1 carrot

1 stalk of celery 1 lemon

1 bouquet garni
A little dill
60g Parmesan (Reggiano)
salt, white pepper

For the Bechamel sauce
50g flour

50g butter 50 cl of milk
Nutmeg
salt, pepper Selim

Preparation

Objective:

1. Peel the onion, carrot and celery and cut into slices. Do the same for the lemon.

2. Prepare the broth: Boil 2 quarts of water and immerse all vegetables, lemon, bouquet garni, salt and pepper. For my part, I choose white pepper which adapts extremely well with fish and is more discrete and aesthetic (white on pink). Leave "bubble" about ten minutes.

3. Dip salmon fillets rinsed prior to the saucepan and simmer over low heat for about ten minutes. Drain and crumble it into a bowl. Also remove a portion of vegetables, cut into chunks and add all ptits salmon. Sprinkle with a little dill. Book.

4. Prepare the bechamel: melt butter in a saucepan. Add the flour off the heat and turn vigorously. Add milk gradually, stirring constantly. Let thicken about 10 minutes. Add salt, pepper, nutmeg! Personally, I choose to Selim pepper Bechamel because it infuses great (I know, I know, everyone does not collect the peppers, but does ...)

5. Start assembling the lasagna: Oil a little lasagna pan, put a little bit of bechamel on the bottom to prevent this grip and put your lasagne sheets. Over noodles, spread out in order: the white sauce, salmon "Tunne" and a little Parmesan again lasagna, etc ... on 4 floors. finish with Parmesan Béchamel + emphasizing the Parmesan.

6. Bake 30 minutes at gas mark 6.

Agreement with Wine: A wine blah n dry ... very fresh proof:

Source: loosely based on the Marabout "lasagne" notaemment for the broth.

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another way to eat fish: salmon lasagna are stuffed with béchamel in which the salmon crumbles

What you need:

4 slabs of salmon , 1 box of lasagna , 1l milk 4càs flour, 20g butter, 1 box of lobster bisque, the aroma of 1tbs fish, grated cheese, salt, pepper, dill

Approach

• 1

  a large rectangle of aluminum foil, arrange the 4 fillets of salmon , salt and pepper and sprinkle with dill (optional)

• 2

  close the foil and bake 20 minutes approximately 200 ° C

• 3

  prepare a bechamel with 1l of milk, 20g butter and 4 tablespoons flour 4

• 

  in taking a little into a bowl to cover the bottom and above

• 5

  add grated cheese and mix

  leave pending

• 6

  incorporate lobster bisque and 1 tbsp fish stock of

  mix everything

• 7 salt and pepper to taste ">

  crumble the salmon in béchamel

  salt and pepper to taste 8

• 

  cover bottom of dish with a little béchamel cheese

• 9

  put a bed of noodles (plain or spinach according taste)

• 10

  spread a layer of béchamel salmon

  repeat with 2 more layers

• 11

  end with a bed covered with lasagna bechamel sprinkle with gruyere

  grated cheese and bake about 30 minutes at 200 ° C

• 12

  leaving the oven, wait a few minutes before cutting units. You can replace a layer of bechamel sauce with spinach, your lasagna salmon to be lighter.