Categories  

                

Fish


For Salmon
1 lb fresh salmon fillet (or shrimp/monkfish)
1 1/2 cups white wine
4 tablespoons fresh dill
1 lemon, sliced
2 garlic cloves, slightly crushed

For Creme Fraiche Sauce
1 cup creme fraiche
3 -4 green onions, sliced thin
4 ounces pimientos, drained and roughly chopped
1/8 teaspoon fresh grated nutmeg

For Lasagna
6 ounces washed baby spinach
16 ounces lasagna noodles
1/2 cup grated parmesan cheese
2 cups shredded mozzarella cheese

1 Preheat oven to 350�F.

2 Pour wine into a wide shallow sauce pan, add lemon, garlic and about half of the dill (whole stems will work best), and salt and pepper to taste. Bring to a low simmer, add salmon, and poach until cooked through, turn once if liquid does not cover fish.

3 Set salmon aside, and allow to cool. Remove dill sprigs, lemon slices, and garlic, increase heat to high, and reduce poaching liquid to 1/2 cup.

4 Thin creme fraiche with reduced cooking liquid to a drizzle-able sauce consistency. Stir in green onions, pimientos, nutmeg, and the other half of the dill minced fine, and salt and pepper to taste. Refrigerate until ready to use.

5 Flake salmon into generous bite size pieces with a fork or fingers. Refrigerate until ready to use.

6 Cook lasagna noodles according to package directions.

7 Lightly oil the bottom of a 9x13 baking dish. Layer 1/3 each of pasta, spinach leaves, salmon, sauce, and cheeses. Finish with cheeses on top.


8 Bake about 30 minutes, until hot and bubbly, and cheese is melted.

9 Allow lasagna to cool slightly and set up before slicing and serving. Enjoy!

Unrated