This is a useful recipe for leftover fish.
- 200g lasagne
- 200g fresh salmon fish filets
- 2 handfuls of baby leaf spinach
- 1 tbsp. butter
- 1 tbsp flour
- 1 tablespoon olive oil
- ¼ liter milk
- 4 tbsps. grated cheese
- salt, pepper and nutmeg
Preheat oven at 180° C and butter a lasagne baking pan.
Pour a tablespoon of olive oil in a non-stick frying pan. Add diced (peeled and boned) salmon fish filets and baby spinach leaves. Stirring occasionally, cook these ingredients over a gentle heat until soft.
Make a béchamel sauce: melt butter on medium heat. Whisk the flour into the melted butter, and cook, stirring constantly, for 1 minute.
Slowly stir the milk into the butter mixture, and cook, stirring constantly, until it thickens.
Use milk as necessary to get a cream consistency.
Remove the pan from the heat. Add salt, pepper and nutmeg.
Stir in the warm béchamel sauce into the sautéed salmon fish with baby spinach mixture.
It is great when served with a small side salad!