Summary

Ingredients

• 750 g spinach leaves, frozen, thawed and squeezed out
• 500 g salmon fillet (s), frozen, thawed
• 2 cups crème fraîche
• 1 cup whipped cream
• 200 ml white wine, medium dry
• 1 teaspoon lemon peel
• 2 clove (s) garlic, chopped
• 2 shallot (s), finely diced
• 150 g cheese, rated as desired, for ratinatin
• 1 pack lasagne plate (s), without pre-cooking
• salt and pepper
• butter

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Instructions

1. Melt 20 g butter in a small saucepan. Gently fry a third of the chopped shallots and garlic in it. Deglaze with white wine and reduce a little.
2. Meanwhile, melt 30 g butter in another saucepan, sweat the remaining onions and garlic in it, then add the drained spinach and mix everything well together over medium heat, season with salt and pepper, and finally set aside.
3. Pour the cream on the white wine reduction, carefully bring to the boil. After 5 minutes add the crème fraîche and stir everything with a whisk. If the consistency is too thin, simply assemble with a little cold butter or, for figure-conscious people, add starch mixed in cold water. Season with grated lemon zest, salt and pepper, set aside.
4. Grease a baking dish, cut the salmon crosswise into thin slices and prepare. Layer the first sheets of pasta, followed by a layer of spinach, a layer of salmon and a topping of the sauce. Keep doing this until everything is used up, then sprinkle with cheese, salt and pepper. Bake in the oven at 180 ° C for 30-40 minutes, until the cheese is golden yellow and melted and the sauce is simmering and bubbling.