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Salmon and Spinach Béchamel Millefeuille

Lasagna Pasta Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 45 minutes
Energy: 384 kcal / serving

Instructions

  • 1.   For the béchamel sauce: dissolve the cornstarch in cold milk and cook while whisking constantly. When the mixture simmers, continue cooking for about 40 seconds. Remove from heat and stir in nutmeg, chopped leaves from 3 basil branches, mustard, and a little pepper.
  • 2.   Wash the spinach, remove the stems. Steam the salmon for 10 minutes, then flake it.
  • 3.   Meanwhile, peel and chop the onion and shallot, then sauté them in a pan with oil until golden. Add the spinach and sauté for 5 minutes. Remove from heat and stir in 3 tablespoons of béchamel sauce.
  • 4.   Spread a thin layer of béchamel sauce in an ovenproof dish and cover with lasagna sheets. Add a layer of salmon, a layer of spinach, and a layer of béchamel sauce, and so on.
  • 5.   Sprinkle with Parmesan cheese and bake for 30 minutes. Serve sprinkled with the remaining basil.

Notes & Suggestions

  • Season: summer
    695 cal/serving

Ingredients for servings

  • 1 bag of lasagna sheet
  • 500 g of spinach branches
  • 400 g of salmon
  • 1 onion
  • 1 shallot
  • 2 tablespoon of whole grain mustard
  • 4 stalk of fresh basil
  • 50 g of grated parmesan
  • 40 g of Cornstarch
  • 60 cl of semi-skimmed milk
  • 1 tablespoon of olive oil
  • ½ teaspoon of nutmeg
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    384 kcal
    19 %
  • Fat
    20,14 g
    29 %
  • of which saturated
    6,88 g
    34 %
  • Carbohydrates
    18,06 g
    7 %
  • of which sugar
    9,23 g
    10 %
  • Protein
    31,54 g
    63 %
  • Fibers
    1,39 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.