Salmon and Asparagus Lasagne
- Ready In:
- 1hr 30mins
- 500 g fresh asparagus
- 500 g fresh salmon fillets
- 250 g lasagna sheets (lasagne verde if possible)
- 30 g freshly grated parmesan cheese
For the Bechamel sauce
- 6 cloves
- 1 onion, halved
- 2 bay leaves
- 2 3⁄4 pins milk
- 1 pinch saffron (can use 2tbsp fresh dill instead)
- 3 ounces butter
- 3 ounces flour
- 1⁄4 teaspoon nutmeg (freshly grated)
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- First make the bechemel. Stud the onion halves with the cloves and put them in a pan with the bay leaves and the milk. Heat until hot but not boiling, turn the heat down to an absolute minimum and leave to infuse for 20 minutes.
- Discard the onion, cloves and bay leaves, put the saffron into a small dish and infuse in 1 tbsp boiling water.
- Melt the butter in a large saucepan then add the flour, stir for 1 minute and take off the heat and gradually add the hot infused milk.
- Return to the heat, add the dill if using and gently simmer for 10 minutes stirring constantly until as thick as quite thick pouring cream.
- Season with salt, pepper and nutmeg and stir in the saffron, taste and adjust seasoning if necessary.
- While the sauce is simmering, simmer the asparagus over a medium heat for 4 minutes only and run under a cold tap to halt the cooking process. It should be slightly underdone.
- Slice the salmon thinly at a 45 degree angle across the grain
- Preheat the oven to 200C/400°F.
- To assemble the lasagne you need a large oven proof dish. Start with a thin layer of bechemel, then a layer of lasagne DO NOT OVERLAP THE LASAGNE SHEETS.
- More bechemel then all of the asparagus in a single layer, cover with bechemel then another layer of lasagne.
- Another thin layer of bechemel, then the slices of salmon and more bechemel to cover.
- 1 more layer of lasagne sheets, the rest of the bechemel and finish with the parmesan cheese on top.
- Bake for 45 minutes until the top is nicely browned.
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