Summary

Ingredients

• 1 kg pointed cabbage
• 2 onions)
• 1 cube spice paste (crab soup paste or salmon / crab paste from the tube)
• 375 ml water
• 0.38 liters milk
• 2 teaspoons vegetable stock, instant
• 1 bunch dill
• 1 lemon (s), untreated, the zest and juice it
• 500 g salmon fillet (s)
• 12 sheets lasagne plate (s)
• 100 g shrimp (s)
• some flour
• some butter
• salt and pepper
• possibly cheese for sprinkling

Print Recipe Pin Recipe

Instructions

1. Clean and wash the pointed cabbage and cut into strips (it is best to quarter the cabbage, remove the stalk and then cut). Peel the onion and chop finely.
2. Sweat half of the onions in about 2 tablespoons of butter, add the pointed cabbage and cook covered for 8-10 minutes and season at the end.
3. Heat the crab soup paste, sauté the other half of the onions, dust with flour and sauté. Mix with 3/8 liter of water, the milk and the stock powder, bring to the boil and simmer for about 5 minutes. Finely chop the dill and stir into the sauce with the grated lemon zest. Season to taste with salt, pepper and about 1 - 2 tablespoons of lemon juice.
4. Cut the salmon into 4 pieces and drizzle with the remaining lemon juice. Put a little of the sauce in a baking dish (should be about 18 x 26 cm). First put lasagne sheets, then half of the cabbage, then again lasagne sheets and a little sauce. Then put the salmon on top, then the rest of the cabbage and finally the lasagne plates again.
5. Scatter the prawns on the final lasagne plates. The rest of the sauce completes the whole thing. If you like, you can sprinkle grated cheese on it - but you don`t really need it, then it`s not quite as powerful.
6. And now for about 30 - 40 minutes on the middle rail at 200 ° C (top / bottom heat), 175 ° C (convection) or level 3 (gas) in the oven.