Savoy Salmon Lasagne

Name: Savoy Salmon Lasagne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 750 g Savoy cabbage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 750 g Salmon fillet; 50 g + some butter/margarine; 50 g Flour; 1/2 l Milk; 200 g Whipped cream; 2 TEASPOONS Vegetable broth; 1-2 TABLESPOONS Lemon juice; 12 Lasagne sheets; 50-75 g grated cheese (e.g. butter cheese or Gouda); 7-10 Tbsp Chervil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

750 g Savoy cabbage
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
750 g Salmon fillet
50 g + some butter/margarine
50 g Flour
1/2 l Milk
200 g Whipped cream
2 TEASPOONS Vegetable broth
1-2 TABLESPOONS Lemon juice
12 Lasagne sheets
50-75 g grated cheese (e.g. butter cheese or Gouda)
7-10 Tbsp Chervil

Directions

1
Clean, wash, quarter and cut the savoy cabbage into strips. Blanch in boiling salted water for about 2 minutes. Drain well
2
Peel and finely chop the onion. Wash the salmon, dab dry, cut into pieces
3
Heat 50 g fat in a pot. Sauté onion in it until transparent. Dust with flour and sauté briefly. Stir in milk, cream and stock. Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and lemon juice
4
Put some sauce in a greased large casserole dish. First put 3 lasagne plates, some sauce, half savoy cabbage and again 3 lasagne plates. Spread some sauce on top. Season salmon with salt and pepper and place it on top. Spread 3 lasagne dishes, some sauce and the rest of the savoy cabbage on top. Finish with the remaining lasagne and sauce.
5
Sprinkle cheese over it. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 40 minutes. Garnish with chervil
6
Drink: cool white wine