Salmon and broccoli lasagna

[Deleted]

This is different from the way I make lasagna, but I thought the recipe was interesting.

Salmon & broccoli lasagna
(serves 6)

Ingredients:

Sheets of lasagna
400g salmon

Bechamel:

1 liter milk
100g butter
100g flour
Nutmeg
2 lemons
Parmesan

Sauce:

700g broccoli
70cl beef or vegetable stock
1 onion
1 branch of celery
Dill and lemon peel

Preparation:

Chop the onion and celery
Chop the broccoli, setting aside some small florettes

Sautée the onion, celery and broccoli in olive oil, then cover it with the broth.

Simmer on low heat for 20 minutes, then mix in a blender.
Add the florettes to the vegetable purée.

Cut the salmon into strips, salt them and squeeze lemon juice on top. Allow to marinate.

Prepare the bechamel by melting the butter, add the flour and simmer for a few minutes, adding lukewarm milk.

Pour a small amount of olive oil in the lasagna dish. Add the lemon peel and dill.

Make the layers as follows: sheets of lasagna, béchamel, broccoli sauce, salmon, parmesan. Continue making layers until the dish is full.

Cook for 25 minutes at 180°C. Grill the top for 5 minutes if necessary at the end.

[fumobici]

For some reason fish and pasta just don't compliment each other to me.

[Deleted]

I have made seafood lasagna in the past using shrimp, crab and fish, and it came out just fine.

At the same time, I have never yet felt like tasting seafood couscous and seafood sauerkraut, which are both reputed to be excellent.

[bixaorellana]

I used to feel that way, Fumobici, but the more I experience the two together, the more I like it.

The seafood sauerkraut is unimaginable.

I am absolutely going to make this lasagna, although I may use some other form of pasta. (I routinely do that, since the big slippery slabs of pasta do not appeal to me.) It seems none of the flavors would be overwhelmed by any other, and it would be filling, yet not heavy.

How do you usually make seafood lasagna, Kerouac?

[Deleted]

I like to use shrimp and fish with just a classic bechamel and lots of cheese. Sometimes I also use canned tomatoes in the mixture.

Naturally, at times I can go wild with the spices.

[gringalais]

the recipe sounds pretty tasty to me, I should give it a try one of these days.

[fumobici]

My current favorite salmon preparation- and this only really works with exceptional fresh wild fish- is a quick poach in plain or sea water, then straight to the plate. I know it sounds boring but nothing shows off a great fillet like it- nothing. If using seawater for the poach I would even recommend not seasoning at all.

[hwinpp]

Do you live right on the sea, Fumo?

I've never thought of using sea water to cook but it sounds quite appealing.

[fumobici]

Yes, I'm just a mile or so away. For boiling or poaching seafood it is absolutely a must. I can't even imagine boiling crab or shrimp in anything else than seawater. Try it.

[hwinpp]

I live more than a mile away.

But I'll try it if I go down to the coast

[existentialcrisis]

Mmmm... poached fish is the best! I love to poach Atlantic salmon with just a sprinkling of dill on top!

I rememeber last Christmas eve going down to the beach by my parents' house and people were there scooping up buckets of ocean to cook their lobsters in. Boiled lobster on Christmas eve seems to be somewhat of a tradition there.

Oh, and the lasagna sounds great!