SALMON AND ASPARAGUS LASAGNE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Salmon and Asparagus Lasagne image

Another wonderful recipe from Sophie Grigson. This beautiful dish does require some effort. When fresh asparagus is in season this is an absolute joy. You must make your own bechamel sauce otherwise there is no point. If you really want to impress somebody then this is the dish to make. . . .

Provided by robd16

Categories     Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

500 g fresh asparagus
500 g fresh salmon fillets
250 g lasagna sheets (lasagne verde if possible)
30 g freshly grated parmesan cheese
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

Steps:

  • 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.
  • Delicious!

Eric latu
[email protected]

I thought this lasagna was just okay. It wasn't bad, but it wasn't anything special either. I probably won't make it again.


ella Lane
[email protected]

This was the worst lasagna I've ever had. The salmon was overcooked and the asparagus was mushy. I would not recommend this recipe.


sal villela
[email protected]

This lasagna was absolutely delicious! The flavors were perfect and the texture was perfect. I will definitely be making this again.


Anashe Stella
[email protected]

This lasagna was very time-consuming to make. It took me over 2 hours to prepare and cook.


Md Farabi hossain
[email protected]

I made this lasagna for my friends and they all loved it. They said it was the best lasagna they'd ever had.


Ethio Agerigna
[email protected]

This lasagna was a bit too salty for my taste. I think I'll use less salt next time I make it.


rebkshi007 Boom
[email protected]

I've made this lasagna several times and it's always a hit. It's a great dish to serve for a special occasion or a weeknight meal.


Arman Islam
[email protected]

This lasagna was easy to make and it turned out delicious. The salmon and asparagus were cooked perfectly and the sauce was very flavorful. I would definitely recommend this recipe.


qazi khalil
[email protected]

I'm not sure what I did wrong, but my lasagna turned out really dry. The flavors were good, but the texture was just off. I'll have to try this recipe again.


Sha'Myrah Fisher
[email protected]

This lasagna was amazing! I loved the combination of salmon and asparagus. The sauce was also very flavorful. I will definitely be making this again.


Palash Khan
[email protected]

The lasagna was good, but it wasn't anything special. I've had better lasagna before. I probably won't make this recipe again.


Mozzi Chippa
[email protected]

This lasagna was a bit too rich for my taste. The flavors were good, but it was just too heavy. I think I'll try a different recipe next time.


tanzeela ismail
[email protected]

I made this lasagna for a dinner party and it was a huge success. Everyone loved it and I received many compliments. Thanks for sharing this recipe!


Joshua Kiper
[email protected]

This was the first time I've ever made lasagna, and it turned out great! The instructions were easy to follow and the lasagna was delicious. I'll definitely be making this again.


Raja Wasim
[email protected]

I'm not a big fan of fish, but this lasagna changed my mind. The salmon was cooked perfectly and the asparagus added a nice touch. I would definitely recommend this recipe.


Suzan Shah
[email protected]

This salmon and asparagus lasagna was a hit with my family! The combination of flavors was perfect, and the lasagna was cooked to perfection. I will definitely be making this again.


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #pasta     #seafood     #vegetables     #lasagna     #salmon     #fish     #pasta-rice-and-grains     #saltwater-fish     #asparagus     #4-hours-or-less