Salmon Pasta Rolls

Ingredients

• 4 lasagne sheets
• 250 g salmon fillet (skinless)
• 1 ice cube
• 100 g shrimp (cooked, peeled)
• 2 egg whites
• 4 tbsp heavy cream
• Salt
• pepper (ground)
• 2 tsp grated lemon zest
• 1 tbsp lemon zest
• 1 lemon
• 1 bulb fennel
• 125 ml dry white wine
• 40 g cold butter
• 1 tbsp freshly grated Parmesan

Instructions

1. 1.

   Cook lasagne sheets in plenty of boiling salted water for about 8 minutes until al dente, drain, shock in ice water and lay side by side on a kitchen towel.

2. 2.

   Cut salmon into small pieces, crush the ice cube and combine with an egg white and shrimp in a food processor to make a filling; transfer to a bowl, fold in cream until spreadable, season with salt and pepper.

3. 3.

   Spread the filling onto the pasta sheets, leave about a 2 cm wide margin on one side, brush that edge thinly with egg white. Roll the sheets from the opposite side, brushing the underside with egg white as well. Place rolls on a flat dish and freeze for about 30 minutes.

4. 4.

   Meanwhile clean, wash fennel and set aside the greens.

5. 5.

   Dice the bulb finely and blanch in boiling salted water for about 4 minutes, drain, shock in ice water and let dry.

6. 6.

   From a peeled lemon cut out fillets, catch the juice and squeeze the remaining pulp.

7. 7.

   Cut each roll into three pieces with a sharp knife, arrange upright side by side in a baking dish, pour wine over them, dot with butter chunks.

8. 8.

   Mix parmesan with lemon zest and grated lemon, sprinkle over rolls. Cover with foil and bake at 200°C for about 12 minutes, then remove and keep warm.

9. 9.

   Transfer sauce to a small pot, add fennel and lemon fillets with juice, heat through, season with salt and pepper and serve with the pasta rolls. Garnish with fennel greens.