Summary

Ingredients

• 4 salmon fillet (s), (approx. 600 grams in total)
• 1 kg asparagus, white
• 8 lasagne plate (s)
• 6 tablespoon butter
• 3 shallot (s)
• 5 tablespoon flour
• 500 ml milk
• 400 ml orange juice, (if possible, freshly squeezed)
• 100 ml cream
• 2 egg yolks
• 2 tablespoon tarragon, chopped (or 1 heaped dried)
• Orange (n) - peel, grated
• salt
• pepper
• Lemon juice
• 50 ml vermouth, (Noilly Prat or Martini extra dry)
• 50 g cheese, rated (to taste)

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Instructions

1. Wash the salmon fillets, pat dry, brush with lemon juice, season with salt and pepper.
2. Wash and peel the asparagus, cut into bite-sized pieces, put the asparagus heads aside. Bring water to a boil, add a little sugar and ground pepper. Simmer the asparagus pieces for 4 minutes, add the asparagus heads, strain after 1 more minute, save the asparagus stock. The asparagus should just be covered with water so that the brew is as aromatic as possible.
3. Melt the butter in a saucepan. Add the finely diced shallots and let simmer for 2 minutes. Sift the flour over it and sweat a little while stirring constantly. Gradually stir in the milk, 250 ml asparagus stock and finally the orange juice.
4. Whisk the egg yolks and cream together well. Stir in a cup of the hot bechamel sauce. Return this mixture to the bechamel sauce, simmer for a few minutes. Season well with salt and ground pepper, add the grated peel of an orange and the chopped tarragon (dried ones can safely be cooked earlier), and finally add vermouth. A relatively firm bechamel sauce should have emerged.
5. Filling the lasagna mold:
6. Sauce, pasta plates, asparagus, sauce, pasta plates, salmon fillets, sauce, pasta plates, asparagus, sauce, pasta plates, sauce. Sprinkle with flakes of butter and grated cheese as desired. If you want it extra cheesy, you can also sprinkle the individual layers with cheese.
7. Bake in the oven at 150 ° for about 55 minutes, if necessary turn up the temperature in the last few minutes so that the crust turns golden brown.