Salmon Lasagna with Basil

Ingredients

• 250 g lasagne sheets
• Salt
• 4 tbsp olive oil
• 1 Organic lemon
• 1.5 bunch basil (30 g)
• 2 Garlic cloves
• Pepper
• 1 tbsp butter
• 1 tbsp wheat flour type 1050
• 250 ml milk (1.5 % fat)
• 600 g wild salmon fillet

Instructions

1. 1.

   Cook lasagne sheets in boiling salted water, lift with a slotted spoon and drain on dry kitchen towels. Brush noodles lightly with olive oil.

2. 2.

   Wash lemon hot, dry rub, grate zest and squeeze juice.

3. 3.

   Wash basil, shake dry and tear leaves. Peel garlic cloves. In a mortar crush garlic with a pinch of salt. Add 2 handfuls basil leaves and mash. Mix pesto with remaining oil and lemon juice. Season with salt and pepper.

4. 4.

   For the béchamel sauce melt butter over low heat. Sprinkle flour on top and sauté. Gradually whisk in milk, bringing to a boil. Simmer for 1 minute while stirring, then remove from heat and season with lemon zest, pepper and salt.

5. 5.

   Slice salmon fillet into thin slices with a sharp knife. Line a small baking dish with lasagne sheets. Sprinkle basil leaves over them. Spread one layer of salmon on top and drizzle with basil sauce. Repeat layers of noodles, salmon and ingredients until all are used, finishing with noodles.

6. 6.

   Spread béchamel sauce over the top. Bake the salmon lasagna in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20 minutes until golden brown. Cut into pieces and serve immediately.