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Receta Salmon And Spinach Lasagne
by Global Cookbook

Salmon And Spinach Lasagne
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  Raciónes: 8

Ingredientes

  • 12 sht no need to precook green lasagne each one dipped in lukewarm water for a few seconds immediately before using
  • 900 gm salmon fillet
  • 1 x lemon
  • 750 gm spinach beet or possibly spinach
  •     nutmeg
  • 1 sm handful of toasted and crushed hazelnuts or possibly flaked almonds
  • 15 gm butter.
  • 150 ml dry vermouth
  • 300 ml dry white wine
  • 700 ml fish stock
  • 2 Tbsp. oyster sauce
  • 1 x 568ml carton double cream plus lowfat milk to make 600ml in all
  • 1 x generous healthy pinch of saffron threads pounded to a pwdr
  • 1 tsp dry thyme
  • 2 tsp crushed fennel seed
  • 1/2 tsp finely grated orange zest
  • 50 gm lightly salted butter
  • 50 gm plain flour.

Direcciones

  1. First make 1.7 litre sauce.
  2. Boil the vermouth and wine together till reduced to 370ml .
  3. Heat the butter and cook the flour in it briefly before stirring in the flavourings then the liquids.
  4. Stir vigorously till the mix is perfectly smooth and comes to the boil.
  5. Simmer for a few min and check seasoning.
  6. Cover and set aside to cold.
  7. Lay the salmon in lightly oiled steamer baskets.
  8. Season with salt pepper and lemon and cook till just done (about 4 minutesdepending on thickness) restacking the baskets after a couple of min to encourage even cooking. Transfer the fish to a plate and cover with an upturned bowl.
  9. Skin and flake when almost cool.
  10. Steam the spinach and squeeze it dry. Season with salt pepper nutmeg and mix with the nuts.
  11. Choose a dish 8 to 9cm deep in that four sheets of lasagne can be laid neatly side by side.
  12. Spread a little of the sauce over the base.
  13. Lay four wetted sheets of lasagne over it and spoon some sauce over them.
  14. Cover with the salmon and the juices which collected on the plate as it cooled and cloak with more sauce.
  15. Wet four more sheets of lasagne and lay them side by side in the dish.
  16. Spread them with a little sauce. Arrange the spinach and nut mix on top and mask the green blanket with more sauce.
  17. Lay the final four wetted sheets of lasagne on top and spoon on the remaining sauce in a good deep layer. Dot with flakes of butter.
  18. Bake close to mealtime at 225 degrees C/425 degrees F/gas mark 7 for 5 min then for about 25 min at 200 degrees C/400 degrees F/gas mark 6 till the surface is bubbling and burnished with gold.
  19. Let the lasagne settle for 5 min at room temperature before serving with warm crusty bread.
  20. Ordinary soft leaf spinach will do quite well here but spinach beet or possibly so called everlasting or possibly winter spinach gives even better results.
  21. Serves 8