Salmon, Spinach and Comté Cheese Lasagna
Salmon, Spinach and Comté Cheese Lasagna
Ingredients
- 300g (10.6 ounces) of Grated Comté cheese
- 1 kg (standard 10 oz package) of frozen spinach
- 2 salmon steaks
- 1 package of dry or fresh lasagna sheets
- 30g of butter (2 TBSP)
- 30g (¼ cup) of flour
- 3.4 (6.5 TBSP) fluid ounces of fresh cream
- Olive oil
- 1 chopped onion and 1 chopped shallot
- Nutmeg, salt, pepper and Sichuan pepper
Instructions
- First, prepare the béchamel sauce: melt the butter in a saucepan. Add the flour and cook for a few minutes over low heat. Gradually add the milk, stirring constantly and bring to a boil. Cook for about ten minutes until the sauce thickens. Add the cream, nutmeg and 200g (2/3’s) of the grated Comté cheese. Season with salt and pepper and set aside.
- Next, defrost the spinach, season it with salt, and sauté it in a pan for a few minutes. Mix it with a little béchamel sauce. Set aside. Sauté the onion and shallot in a little olive oil, then cook the salmon steaks. Flake the salmon and set aside.
- Preheat the oven to 350°F. Grease a gratin dish and line it with a layer of lasagna sheets. Cover with half the spinach and a few spoonfuls of béchamel sauce. Add another layer of lasagna sheets, then the salmon, a few more spoonfuls of béchamel sauce, and sprinkle of Sichuan pepper. Cover with another layer of lasagna sheets, then the remaining spinach and a few more spoonfuls of béchamel sauce. Top with the final layer of pasta and pour over the remaining béchamel sauce.
- Sprinkle with the leftover (100g) of Comté cheese. Bake for 20 minutes and serve until golden brown and bubbly.
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