Poached salmon and asparagus lasagne al forno
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 5 mins
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Resting time
10 mins
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Total Time
1 hr 20 mins
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Servings
4
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Calories
721 kcal
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Course
Main Course
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Cuisine
Italian
Poached salmon and asparagus lasagne al forno
Description
The lasagne begins with poaching salmon in a flavored liquid of water, dill, onion, celery, lemon juice, and bay leaf, producing moist, flaky fish. Asparagus is boiled or steamed until slightly firm, then cut into small pieces with the tips reserved. Fresh or dried lasagne sheets are prepared according to type and layered with the salmon, asparagus, and a homemade béchamel sauce made from butter, flour, milk, stracchino cheese, lemon zest, and dill.
Baking the assembled layers in the oven melds the creamy sauce with the tender pasta and fillings, offering a dish that combines the richness of the béchamel and cheese with the freshness of salmon and asparagus. The lemon zest and dill add brightness. This lasagne suits a main course for a dinner that highlights seafood and spring vegetables.
Using fresh pasta sheets can eliminate the need for pre-cooking, but dried sheets require brief boiling to avoid over-softening. Ready-made béchamel and canned salmon can be substituted for a quicker assembly, though homemade components improve depth of flavor.
Ingredients
- 300 g salmon fillet 10-11oz) skinless or leftover poached salmon, fresh
- 200 g lasagne pasta sheets (7oz) fresh or dried ( I used fresh from Giovanni Rana)
- 30 g Parmesan Cheese 1oz, grated
- 1 kg asparagus (2.2lbs) fresh green
For salmon poaching (if using raw salmon)
- 1 white onion peeled and sliced
- 1 talk celery washed and cut into pieces
- 1 prig dill
- 1 lemon (juiced)
- 1 bay leaf
- salt
For béchamel
- 100 g all-purpose flour 3.5oz
- 100 g butter (3.5oz)
- 1-2 teaspoon lemon zest
- 130 g stracchino cheese (4.5oz) or burrata or ricotta
- 1 Lt milk 2 pints, fresh
- 1 teaspoon dill chopped
- salt
Instructions
Poach the salmon if using raw uncooked salmon
- Place the skinless salmon fillets into a poaching tray with some dill, the bay leaf, the peeled and sliced onion and the celery stalk washed and cut into pieces.
- Add enough cold water to cover the fish and add the juice of one lemon. Poach covered from cold on a moderate heat until the salmon is cooked. (about 20-25 minutes)
- When the salmon is cooked take it out of the poaching liquid and put it on a plate to cool.
Cook the asparagus
- Wash the asparagus and cut off the hard part at the bottom of the stalk ( You can do this by bending the stalks and they will break at the right place)
- Boil or steam the asparagus until they are still a little firm. I boiled them in bundles for 5 minutes. Then plunge them in cold water to prevent them continuing to cook.
- Cut the asparagus stalks into small pieces keeping the spears intact. Set aside.
Make the béchamel
- In a saucepan, let the butter melt over a moderate flame. Add the flour a little at a time, stir carefully and make sure any lumps of flour dissolve. Then pour in the milk a little at a time, continuing to stir until it starts to thicken.
- Add salt, some chopped dill, lemon zest and the Parmesan cheese, if you are using it. Continuing stirring until the cheese melts and the béchamel is thick enough. If it gets too thick you can add more milk.
- If you are using stracchino or burrata add once the béchamel is ready and cream with a hand held blender.
Assemble your poached salmon and asparagus lasagne
- Put a small ladlful of béchamel in the bottom of a rectangular or square oven dish and spread it evenly. Place one layer of lasagne sheets on top. Then make a layer of asparagus stalks and salmon. Spread some more béchamel on top of the salmon and asparagus.
- Add another layer of pasta sheets, then some salmon and asparagus stalks and more béchamel. Repeat if you have enough salmon and asparagus stalks. Finish with a layer of pasta. Cover this with the asparagus spears and finally the last of the béchamel and a light sprinkling of parmesan and a few small pieces of butter.
- Bake in a preheated oven at 180° for about 20-25 minutes (until the top starts to brown) Be careful not to let the asparagus spears burn.
- Let the poached salmon and asparagus lasagne rest for 5-10 minutes before serving.
Notes
- When using dried lasagne sheets, parboil them carefully to avoid overcooking; they should be slightly underdone to hold texture after baking.
- Ready-made béchamel and canned salmon are convenient substitutes, but homemade béchamel and freshly poached salmon improve flavor and texture.
- Poaching salmon with aromatics gently cooks it, keeping the fish moist for layering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 721 kcal
% Daily Value*
| Calories | 721kcal | 36% |
| Carbohydrates | 74g | 25% |
| Protein | 36g | 72% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 371mg | 15% |
| Potassium | 1170mg | 25% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 2812IU | 56% |
| Vitamin C | 31mg | 34% |
| Calcium | 241mg | 24% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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