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Alaska salmon lasagne millefeuilles
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Course
Main Course
Alaska Product
Alaska Wild Salmon
Servings
4
Ingredients
3360
g
Alaska salmon
1200
g
spinach lasagne
600
g
yellow pimento
600
g
red pimento
8
dl
cream
4
dl
oil
1/2
dl
white wine
salt to taste
Instructions
Wash the spinach leaves, sauter and reserve.
Boil the lasagne sheets.
Skin and bone the salmon.
In a deep frying pan heat the oil and colour the salmon. Season.
Moisten with white wine, add a little water and cover so that it cooks in its own steam.
Boil for 15 minutes.
Reduce the liquid and add the cream. Surround the flaked salmon with this creamy sauce.
Sauter the pimentos in another frying pan, boil them in a little liquid and emulsify.