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This is a useful recipe for leftover fish.

Salmon lasagne from Cooking in Provence

Ingredients :

  • 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

Method :

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.

Using a ladle, cover the base of the lasagne dish with the sauce mixture.

Cover with a layer of noodles (edges overlapping). Add more sauce over the noodles.Repeat the layers; then add a final layer of sauce, and top with grated cheese.

Bake in hot oven for 40 minutes and serve hot.

It is great when served with a small side salad!