Our recipes

Ingredients

For 3-4 servings

• 2 pieces Femeg Premium Salmon
• 2 onions
• 1 clove of garlic
• 200g young spinach leaves
• salt and pepper
• Lasagne sheets
• 5-6 cherry tomatoes

For the sauce

• 40g butter
• 250g cream
• 300ml milk
• 60g parmesan
• 50g flour
• salt and pepper

Preparation

First defrost the salmon fillet, rinse, pat dry and cut into strips.
Then dice the garlic and onions and sauté in a little olive oil for about 3 minutes.
Wash the spinach and shake it well dry. Next, steam the spinach in a pan for about 10-12 minutes until it has collapsed.

For the sauce, melt the butter in a saucepan. Then gradually add the flour and stir vigorously. Sweat the mixture briefly and then add the cream and milk alternately. The sauce thickens very quickly. While stirring vigorously, add the Parmesan cheese and bring the sauce to a boil. Then season to taste with salt and pepper.

Then layer the lasagna as follows: Sauce, lasagna sheets, sauce, salmon, spinach, garlic and onions, sauce, lasagna sheets, etc. The last layer ends with the sauce. Now top the finished lasagna with halved tomatoes and bake at 180°C convection oven for about 45 min.