Salmon Lasagne À La Winkler
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 200 g flour
- 50 g semolina (durum wheat)
- 1 egg (s)
- 3 egg yolks
- 1 teaspoon olive oil
- 1 pinch (s) salt
For the sauce:
- 1 shallot (s), roughly chopped
- 200 ml white wine
- 400 ml fish stock
- 4 tablespoon vermouth (Noilly Prat)
- 150 g butter, cold, divided into small cubes
- 1 squirt lemon juice
- salt and pepper
For the filling:
- 400 g salmon fillet (s), skinless, boned, from the evenly thick center piece
- 6 tomato (s), peeled, pitted, cut into small cubes
- 10 basil leaves, fresh, finely chopped
- 100 g spinach, without stalk, washed
- 1 tablespoon butter
- 1 tablespoon olive oil
- sea-salt
- pepper
Print Recipe
Pin Recipe Instructions
- For the recipe from the old master Heinz Winkler you need part of a whole kitchen team, several workplaces and very well coordinated timing to bring it to the table perfectly. I`m trying to adapt his salmon lasagne creation for the ambitious hobby cook.
- First, the dough is kneaded with all the ingredients in 15-20 minutes, wrapped in parchment paper and kept in a cool place for 1 hour.
- For the sauce, reduce the wine, stock, Noilly Prat with the shallot to approx. 100 ml, strain through a sieve and set aside.
- Now the diced tomatoes are briefly tossed in the hot butter, salted, peppered and mixed with the basil. Put aside. In the case of thick winter spinach, briefly pour boiling water over the spinach leaves, rinse cold and dry. This is not necessary with tender summer spinach because it cooks through the hot diced tomatoes and the salmon.
- The salmon is now cut from the middle (cut off the thinning edges) into rectangles of 10 x 6 cm, which are then carefully and evenly cut through again in thickness, so that very thin even rectangles are created. Usually you need 12 thin slices of salmon for 4 people.
- Now you turn the dough several times through the pasta machine in order to then cut 12 rectangles from it again in the same size as the salmon pieces. These lasagne sheets are cooked in salted water for about 2-3 minutes. Then you rinse off the flour starch with warm water.
- Now everything has to happen very quickly. First you heat the tomato sauce to just below the boiling point. Then fry the salted and peppered salmon slices in a little oil at the same time in 2 coated pans for about 30 seconds, turn them and push the pans off the stove. Now put 4 lasagna sheets next to each other in a buttered dish with a little space between them, spread some tomato cubes evenly on top, again put some spinach leaves over them, which you pepper and finish with a slice of salmon. Repeat this process two more times. Finally, put the last tomato cubes on the top slice of salmon and put the pan in the 220 ° oven for a few minutes. Make sure that nothing turns brown. Then cover with foil.
- Now the sauce is finished by heating it to 70-80 ° and adding the cold butter piece by piece. Salt, pepper and season with lemon juice. Now put a lasagne on each plate, mix up the sauce briefly with the hand blender and pour over it. An unusual starter or a nice intermediate course is ready.
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