Oyster mushroom – salmon – lasagna

Ingredients for 4 servings:

• 400 g salmon fillet(s)
• 1 lemon(s), the juice
• 1 tbsp Worcestershire sauce
• a little cayenne pepper
• 400 g oyster mushrooms
• 3 spring onions
• 1 tbsp oil (olive oil)
• salt and pepper
• 250 g lasagna sheet(s), green, without pre-cooking
• 2 ½ dl sour cream
• 180 g crème fraîche
• 1 ½ dl white wine
• 3 eggs
• 50 g Parmesan, grated
• salt and pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Skin the salmon if necessary, then cut into 1 cm wide strips and place on a platter. Drizzle lemon juice, Worcestershire sauce, and a little cayenne pepper over the fish and let it marinate briefly. Clean the mushrooms and chop them roughly. Slice the spring onions and greens into rings and sauté briefly in 1 tablespoon of olive oil. Add the mushrooms and cook for a few minutes, stirring constantly. Season with salt and pepper. Let cool slightly. Grease a lasagna dish with a little oil. Mix all the ingredients for the topping and season with salt and pepper. Preheat oven to 180°C. First, add one-third of the mushrooms to the dish. Drain the salmon slices, season lightly with salt, then spread one-third of the mushrooms over the mushrooms and cover with a layer of lasagna sheets, pouring some of the topping over them. Repeat until all the ingredients are used up (the lasagna sheets should be on top). Finally, mix the Parmesan cheese with the remaining topping and spread it on top of the lasagna. Make sure the lasagna sheets are completely covered. Place the dish in the lower third of the oven and bake for about 1 hour. Cover with aluminum foil for the first 40 minutes and let the lasagna brown uncovered for the last 20 minutes. Serve the lasagna directly from the dish with a salad.