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Side dishes and vegetables, vegetarian dishes and bakes 57
Salmon lasagne [Index: ]
MCRC00902070_BO_Lachslasagne-019_F39MCIM00907288_SE_Lachslasagne-009MCRC00903279_NF_Lachslasagne-016_RZ1BakesBakesFishPreparation methodsBakingMicrowaveRecipe categoriesSide dishes, BakesFish
For 2 servings
Glass dish, medium ovenproof dish
BÉCHAMEL SAUCE:
1 onion
20 g butter
1 heaped tbsp flour
300 ml milk, cold
150 ml cream, cold
Salt
Pepper, freshly ground
2 tbsp lemon juice
LASAGNE:
1 large kohlrabi
½ bunch dill
200 g smoked salmon, sliced
6-8 lasagne sheets
50 g Emmental, finely grated
IN ADDITION:
Butter for greasing
Per serving
797 kcal, 63 g carbs, 35 g fat, 56 g protein,
5,2 BU
PREPARATION
1. For the Béchamel sauce, dice the onion finely and add to a glass dish with the butter. Place the lid
on top and sweat as indicated until translucent.
2. Add the flour, milk and cream and mix. Season the sauce generously with salt, pepper and lemon
juice and bring to the boil in the enclosed glass dish as indicated. Stir while cooking.
3. Trim, wash, peel and halve the kohlrabi. Cut it crosswise into very thin slices.
4. Grease a shallow ovenproof dish.
5. Rinse the dill and shake dry. Chop finely, leaving over one or two nice fronds and mix into the
sauce.
6. Cover the base of the ovenproof dish with Béchamel sauce. Then alternately layer kohlrabi slices,
sliced smoked salmon and lasagne sheets on top of each other. Pour the Béchamel sauce between
the layers. Finally, pour the remaining sauce over the top, sprinkle with the Emmental cheese and
bake the lasagne as indicated.
7. Garnish the cooked lasagne with the remaining dill sprigs.
Setting procedure:
Glass dish with lid on the wire rack, level 1
Microwave 600 watts
Onion: 4 minutes
Sauce: 8-10 minutes
Lasagne:
Microwave combined
operation
Circo-roasting
170 °C
360 watts
Cooking time: 20-25 minutes