Spinach and Salmon Lasagna

Ingredients

• 800 g spinach
• 2 onions
• 1 Garlic clove
• 1 tbsp oil
• Salt
• black pepper (freshly ground)
• 400 g fresh salmon fillet
• 1 lemon (juice)
• 40 g Butter
• 30 g flour
• 0.25 l milk
• 0.25 l heavy cream
• 2 egg yolks
• 1 pinch ground anise
• 1 tsp coarse Dijon mustard
• 150 g mozzarella (one ball)
• 200 g lasagna sheets
• butter (for the pan)
• dill sprigs (for garnish)

Instructions

1. 1.

   Wash and trim spinach thoroughly. Peel and dice onions and garlic. Heat oil in a large pot and sauté onion and garlic cubes.

2. 2.

   Add spinach until it is just wilted, about 5 minutes. Season with salt and pepper.

3. 3.

   Rinse salmon fillet, pat dry, drizzle half the lemon juice over it, and season with salt and pepper.

4. 4.

   Melt butter, stir in flour to make a roux, then whisk in milk and cream, cooking gently for about 10 minutes while stirring occasionally. Beat egg yolks with a little water and fold into the sauce; do not bring to a boil. Season with remaining lemon juice, salt, pepper, anise, and mustard.

5. 5.

   Slice mozzarella into rounds.

6. 6.

   Grease a baking dish. Lay lasagna sheets on the bottom, spread some béchamel sauce over them. Add half of the spinach and half of the mozzarella slices. Place salmon fillet on top.

7. 7.

   Brush 1/3 of the remaining béchamel sauce over the salmon. Spread the rest of the spinach, then add another layer of lasagna sheets. Repeat with 1/3 of the béchamel sauce, more sheets, and spread the final béchamel sauce. Top with remaining mozzarella.

8. 8.

   Bake in a preheated oven at 200°C (middle rack) for 30–40 minutes. Serve garnished with dill sprigs.