John Myers
Contents
show
Ingredients
- 8 Lasagne sheets
- 350 g Wild salmon fillet fresh or frozen
- 0,5 Juice of half a lemon
- Lemon pepper
- Salt
For the filling:
- 130 g Cream cheese
- 3 tbsp Cremefine for cooking
- Juice of half a lemon
- 1 Shallot chopped
- 2 tbsp Italian herbs frozen
- Salt, colored pepper from the mill
- 1 tsp Italian spice mix
For the sauce:
- 1 Red peppers
- 1 small Zucchini
- 1 Red Onion
- 1 large Clove of garlic
- 1 tbsp Lemon olive oil
- 1 tbsp Paprika pulp, tube
- 100 ml Sieved tomatoes
- 250 ml Vegetable broth hot
- 150 ml Cremefine for cooking
- 150 g Processed cheese with herbs
- Salt, colored pepper from the mill
- 1 tbsp Paprika flakes or paprika powder noble sweet
- 1 pinch Sugar
- 2 tbsp Italian herbs frozen
In addition to that:
- 100 g Freshly grated Gouda cheese
- 50 g Freshly grated Parmesan
Instructions
- Pre-cook the lasagne sheets in salted water for about 5 minutes and drain. Stir and make sure the pasta doesn't stick together. I cooked four lasagne sheets together in two steps.
- Rinse off the salmon, pat dry, dice and season with salt and lemon pepper. Drizzle with the lemon juice and let it steep for a moment. Peel the garlic and onion, wash and clean the peppers and zucchini. Finely chop the garlic, finely dice other vegetables. Heat the olive oil in a saucepan and fry the vegetables in it for about 5 minutes.
- Preheat the oven to 200 degrees (top and bottom heat). Add the paprika pulp to the vegetables and briefly toast. Deglaze with the tomatoes, cremefine and vegetable stock and bring to the boil. Melt the processed cheese in the sauce while stirring. Then season with the spices and sugar, simmer over low heat for about 10 minutes.
- In the meantime, stir the cream cheese with lemon juice and Cremefine until smooth. Add the chopped shallot and herbs, mix everything well. Season with the spices and fold in the salmon cubes. Lay out the lasagne sheets and coat 1/3 of them lengthways with the cheese cream. Roll up with the filling and place close together in a baking dish.
- Season the sauce again and stir in the herbs. Pour evenly over the lasagne rolls and sprinkle with Gouda and Parmesan. Bake in the oven for about 30-35 minutes until the cheese has the desired browning. Bon Appetit!
- Note 6: You can of course also use cannelloni pasta, which I didn't have in the house, so I improvised. In retrospect, I liked the preparation even better.
Nutrition
Serving: 100gCalories: 264kcalCarbohydrates: 4gProtein: 5.8gFat: 22.1g
