Description
My debut on "the Cook" is a great tasty and simple dish. In the original recipe instead of fresh salmon was listed smoked. For my taste, and sight. better fresh, but if any of chefs will be decided on smoked fish, let me know. Important: do not take small pumpkin varieties (e.g. Hokkaido), they have a very distinct taste.
Ingredients
-
Salmon
300 g
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Pumpkin
700 g
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Lasagna
250 g
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Cheese
200 g
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Onion
1 piece
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Sunflower oil
30 ml
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Flour
30 g
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Broth
500 ml
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Cream
250 ml
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Nutmeg
0.333 tsp
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Spices
-
Greens
Cooking
The ingredients that we need. For lasagna it is better to use Butternut squash. This kind of pumpkin like Hokkaido (Hokkaido is the smallest pumpkin), rather spoil the taste of lasagna.
Pumpkin peel, remove seeds and cut into small pieces.
Onion also chop and fry in oil.
Add the flour, mix well and brown.
Pour cream and vegetable broth. Season with pepper, salt and nutmeg. Then on low heat for 5 minutes.
Cheese to grate on a coarse grater and 50g add to the nearly finished sauce. Dill and parsley finely chop and also add to the sauce.
Then a couple of minutes.
Chop the salmon.
So.
In refractory form to put alternating layers: sauce, lasagna sheets,
pumpkin and salmon.
Finish with a layer of lasagne, cover with remaining sauce and sprinkle with cheese.
Bake in a preheated 200°C oven for about 45 minutes.
Bon appetit!
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