14 October, 2021
Salmon and Courgette Lasagne
Posted in : Uncategorised on by : Pete
Salmon and Courgette Lasagne
Whilst on holiday in France, we stayed at a Chambre D'Hote that also offers "Table d'Hote" i.e. an evening meal with the family. The place was lovely but so was the meal, a simple salad to start, bread and wine and the most delicious salmon and courgette lasagne. The owner spoke no English but I managed to get the gist of the recipe out of her and this is my take on it, not a copy by any means but also delicious. She used yellow courgettes right out of her garden but I could only get green ones back home.
Servings 6 People
- 400 grammes Fresh Salmon Skinned
- 3 Medium Courgettes Sliced
- 300 grammes Pasta Sheets
- 1.5 pints Semi Skimmed Milk
- 1 Handfull Fresh Dill Finely Chopped
- 120 grammes Plain flour
- 2 Teaspoons Dijon Mustard
- 110 grammes finely grated parmesan
- 120 grammes Butter
- Gather together all the ingredients, remove any skin from the salmon, top and tail and slice the courgettes and finely chop the dill.
- grease the lasagne dish with a little of the butter and break the pasta sheets up to cover the bottom of the dish.
- Poach the salmon for about 8 minutes in a deep pan in the pint and a half of milk on a very low light. Careful, a fierce heat will burn the milk and the dish will be ruined. Just get the milk to a very low simmer, turn down the heat to minimum and cover with a lid. Once cooked, remove the salmon pieces and reserve the milk and any bits of fish ready to make the sauce.
- Melt half the butter in a pan and fry the courgette slices, again, not too hot but hot enough to brown the courgettes. At this point add a little salt and plenty of freshly ground pepper to the courgettes. Once cooked through, remove the courgettes and place a layer on top of the pasta sheets to create a 2nd layer.
- Add the remaining butter to the pan along with the existing butter that you cooked the courgettes in and then add the flour once melted. Whisk until the butter has soaked up the flout to produce a roux. Allow this to cook through for a few moments before adding the liquid.
- Using the poaching milk, add the Dijon mustard and half of the parmesan cheese, whisk and then add to the roux bit by bit whisking it until all the liquid is absorbed and creates a nice coating consistency sauce. If you have insufficient milk, add water to bring to the correct consistency. Finally, add the chopped dill, a little salt and plenty of black pepper to taste.
- Now assemble the lasagne. Add a third of the sauce to top the courgettes then add another layer of pasta sheets followed by the roughly flaked salmon, another third of the sauce followed by a final layer of pasta and the remaining sauce.
- Top of with the remaining parmesan cheese and bake in the oven at 180 degrees until golden brown
- Serve with garlic bread and a nicely dressed salad.
If on slimming world, this is 10 Syns per portion but you can easily adapt by using fry lite to roast the courgettes and reducing the amount of parmesan. If reducing the parmesan, use a stock cube in the roux to give the extra flavour boost.