Salmon Lasagna with Gorgonzola, Asparagus and Tomatoes

Ingredients

• 1 Shallot
• 50 g butter
• 20 g flour
• 300 ml fish stock
• 200 g heavy cream
• 50 g Gorgonzola cheese
• 50 ml white wine
• 1 tbsp cognac
• Salt
• black pepper (freshly ground)
• 400 g Thai asparagus
• 300 g tomatoes
• 500 g salmon fillet (skinless)
• 2 tbsp lemon juice
• 150 g lasagna sheets
• butter (for the dish)
• marjoram (to sprinkle)

Instructions

1. 1.

   Peel and finely dice the shallot, then sauté it in half of the butter. Sprinkle with flour, let it cook briefly, and pour in the fish stock while stirring. Add the cream and white wine, simmering until thickened. Blend in the Gorgonzola and remaining butter with a stick blender. Season the sauce with cognac, salt, and pepper.

2. 2.

   Wash, trim, and cut the asparagus into diagonal halves. Boil in plenty of salted water for about 2 minutes, then drain, shock in cold water, and let dry. Blanch the tomatoes, peel, quarter, seed, and dice them.

3. 3.

   Cut the salmon fillet into roughly 2.5 cm cubes, season with salt and pepper, and drizzle with lemon juice.

4. 4.

   Cook the lasagna sheets according to package instructions until al dente, then drain. Grease a baking dish and spread a thin layer of sauce on the bottom. Layer the salmon, asparagus, tomato cubes, and half of the remaining sauce. Top with lasagna sheets and distribute the rest of the sauce over them. Bake at 180°C (fan) for about 25–30 minutes until golden.

5. 5.

   Serve on plates, sprinkled with marjoram leaves.