Prep 15 mins
Cook 30 mins
From Everyday Gourmet with Justine Schofield (Australian Masterchef finalist) and guest chef Dominque Rizzo
- 600 g salmon
- 15 ml oil (3 teaspoons)
- 2 carrots (medium diced)
- 2 celery ribs (big diced)
- 1 onion (medium diced preferably tender sweet white)
- salt (to taste)
- pepper (to taste)
- 375 ml chicken stock
- 250 g mascarpone cheese
- 3 egg yolks
- 1 egg
- 1 lemon (zest of)
- 1 cup parmesan cheese (grated)
- 1 cup parsley (Italian chopped)
- 1⁄2 cup parmesan cheese (grated extra)
- lasagna noodle (dried sheets)
- Preheat oven to 200°C.
- Heat a large fry pan with a lid and add the oil and then add in all the vegetables and cook for a couple of minutes and then push the vegetables to the side of the pan and lightly fry the salmon a a couple of minutes and then pour in the stock and cover the pan with a lid and bring the pan to a light simmer and cook for 3 to 4 minutes or until the salmon is just cooked through.
- Remove the salmon onto a plate and let the vegetables continue cooking until they are very soft and most of the liquid has been absorbed, smash the vegetables with a fork until finely diced.
- Break up all the salmon flesh and mix with the vegetables.
- Whisk the mascarpone cheese with the egg yolks, the egg and season well with salt and pepper and then add the lemon zest and parmesan - this should make a slightly thick paste.
- Before you start layering the lasagna, put one spoon of the fish stock or keep some of the juice that you get from cooking the fish or make extra vegetable juice for this, into the bottom of the dish to make the lasagna moist.
- Layer the lasagna sheets (you may need to break these to fit the dish) with the vegetables, salmon and mascarpone mix and keep on doing this till all the mixture in used, put some vegetable of fish liquid over the top.
- This lasagna should not be too high, just 3 layers, it should be an elegant not a bulky dish.
- Sprinkle extra parmesan cheese on the top.
- Place dish in the oven and bake lasagna to warm through about 12 to 15 minutes.
O.k..... let me start by saying Salmon was not a thing I would ever to choose to eat.<br/>I have a similar recipe posted with tomato in it, and have made that before and I really enjoyed it, so I decided to try this recipe as well.<br/>Now all I can say is this is one of my all time favourite recipes....Just love, love, love it!<br/>So does the family, even DD who also does not usually eat Salmon.<br/>DS and DH enjoy it with the tomato and DD and myself just adore this recipe.<br/>So now I make both, but much prefer this one for myself.<br/>Just a wonderful and fantastic recipe Pat, which has been made twice now!
WOW! This is amazing Pat! Hubby & I just loved it! I made it exactly as written, except for using chicken stock instead of fish stock, as that was what I had on hand. We find ourselves being given salmon fairly often, so I'll be making this again for sure! I'm sorry the photo does not do it justice, I will try again with the leftovers tomorrow. [Made for PRMR]