Lasagne De Saumon De L'atlantique Fumé Au Bois De Mesquite, Crème, Épinard, Vin Blanc, Échalotes Recipe
Mesquite wood smoked Atlantic salmon lasagna, French shallots, white wine, cream
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Ingredients
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Pasta
Filling
Method
Preparation
- 1
Prepare the Spinach
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallots and sauté until translucent. Add the fresh spinach and cook until wilted. Season with salt and black pepper. Remove from heat and set aside.
- 2
Prepare the Cream Mixture
In a separate saucepan, combine the white wine and cream. Bring to a gentle simmer and let it reduce slightly for about 5 minutes. Remove from heat and season with salt and black pepper.
Assembly
- 3
Layer the Lasagna
Preheat the oven to 180°C (350°F). In a baking dish, spread a thin layer of the cream mixture at the bottom. Place 4 lasagna sheets on top. Spread half of the spinach mixture over the sheets, followed by half of the smoked salmon, and a third of the cream mixture. Repeat the layers with 4 more sheets, the remaining spinach, the rest of the salmon, and another third of the cream mixture. Top with the final 4 sheets, remaining cream, and sprinkle with grated cheese.
Baking
- 4
Bake the Lasagna
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly. Let it cool for a few minutes before serving.
