John Myers
Contents
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Ingredients
Spinach:
- 1 Shallot
- 1 Clove of garlic
- 1 tbsp Extra virgin olive oil
- 500 g Frozen spinach
- 500 g Garlic pepper
- 500 g Seasoned salt
- Telly cherry pepper
- 50 ml Riesling dry
Béchamel sauce:
- 25 g Butter
- 25 g Flour
- 500 ml Milk
- 500 ml Seasoned salt
- 500 ml Garlic pepper
- 500 ml Freshly grated nutmeg
- 500 ml Telly cherry pepper
- 4 tbsp Freshly grated Parmesan
Salmon & Cheese:
- 500 g Stremel salmon hot smoked
- 200 g Grated Emmental
- 1 role Pasta dough
Instructions
Spinach & Salmon:
- Peel the shallot and garlic, dice everything finely. Roast in olive oil, then add frozen spinach. Sizzle briefly and deglaze with white wine, season with seasoning salt, garip pepper and pepper. Braise everything for 5 minutes! Meanwhile, pluck the salmon big!
Béchamel sauce:
- Heat the butter in a saucepan and stir in the flour. Bring to the boil briefly and turn back the stove, deglaze with milk while stirring. Stir, stir, stir! Turn off the stove, stir in the Parmesan and season with seasoning salt, garlic pepper and nutmeg!
Set the oven to 180 ° convection!
- Wet a baking dish with a little bechamel sauce and cover with a matching, cut-to-size pasta sheet! Then first spinach, then salmon and then bechamel sauce. Then again a matching pasta plate! Now alternate until everything is used up! Finally sprinkle with Emmental!
- Bake in the oven for about 35-45 minutes! Cool down a little, portion and serve!
Nutrition
Serving: 100gCalories: 154kcalCarbohydrates: 2.4gProtein: 11.7gFat: 10.6g
