Salmon Lasagna

Ingredients for 5 servings:

• 600 g salmon fillet(s), fresh, without skin
• some lemon juice, for drizzling
• some salt
• some lemon pepper
• 60 g butter
• 60 g spelt flour 630
• 1 liter of milk
• salt and pepper
• Nutmeg, grated, to taste
• 4 tbsp whipped cream
• 2 egg yolks, size M
• 200 g cheese (Emmental), grated
• 50 g Parmesan, grated
• 600 g fresh leaf spinach
• 1 tbsp butter
• 2 shallots, diced
• 1 clove(s) garlic, finely chopped
• 9 lasagna sheets
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious

Wash the salmon, dry with kitchen paper, and cut into strips. Drizzle with lemon juice, season with salt and a little lemon pepper, and set aside. For the béchamel sauce, heat 60g of butter, sprinkle with the flour, and sauté for about 1 minute. Remove from the heat. Stir in the milk a little at a time with a whisk, ensuring no lumps form. Simmer for 2 minutes. Season with salt, pepper, and nutmeg. Whisk the cream with the egg yolks and stir into the sauce while it is still boiling. Stir in 150g of cheese. Wash, trim, and drain the spinach. Peel and dice the shallots and garlic, then sauté in 1 tablespoon of butter. Add the spinach and sauté briefly. Grease a baking dish and first cover the bottom with the sauce. Place 3 lasagna sheets on top, add more sauce, and then the salmon strips. Repeat the process, finishing with lasagna sheets and sauce. Sprinkle with the remaining Emmental and Parmesan cheeses and bake in a preheated oven at 175°C for about 30 minutes.