open lasagna with salmon and pesto
parsley
pepper and salt
pine nuts
garlic
basil
parmesan cheese
olive oil
fresh salmon
white balsamic vinegar
Make a pesto. Toast a handful of pine nuts in a dry pan and
put them in a mortar, along with a few crushed garlic cloves,
fresh basil leaves and a few tablespoons of grated Parmesan.
Add some olive oil and mash well.
Marinate the salmon steaks for an hour in a marinade of white
balsamic vinegar, lemon juice and olive oil. Keep the marinade.
Preheat the oven to 185°C. Remove the salmon fillets from the
marinade and place them in an oven dish greased with olive oil
spray. Season with salt and pepper. Place the casserole in the
oven for 15 to 20 minutes, depending on the thickness of the
slices. For the last two minutes, put the oven grill on. Check
the cooking and correct if necessary.
Boil the lasagna sheets. Spray a handful of cherry tomatoes
with olive oil. Pop them in a hot grill pan. Cut a few spring
onions in half, lengthwise, spray with olive oil and fry in a dry
griddle pan until they get a grill pattern. Beat the marinade into
a vinaigrette with an immersion blender.
Warm up the pesto and the vinaigrette briefly, for example in
the oven that will still be warm after the fish has been baked.
On the dinner plate. Preheat the plates. Place an untidyly
folded sheet of cooked lasagna on each plate, topped with
some pesto. On top a piece of salmon, another spoonful of
pesto and a few spring onions. Repeat with a new layer on top.
Finish with a sheet of lasagna, pesto and grated Parmesan on
top.
Finish with the roasted tomatoes on the vine, red basil, blood
sorrel, wild garlic, dill, parsley, skinned diced tomatoes,
chopped spring onion greens and tufts of vinaigrette all around.
open lasagna with
salmon and pesto
Make a pesto. Toast a handful of pine nuts in a
dry pan and put them in a mortar, along with a
few crushed garlic cloves, fresh basil leaves
and a few tablespoons of grated Parmesan.
Add some olive oil and mash well.
Marinate the salmon steaks for an hour in a
marinade of white balsamic vinegar, lemon juice
and olive oil. Keep the marinade.
Preheat the oven to 185°C. Remove the salmon
fillets from the marinade and place them in an
oven dish greased with olive oil spray. Season
with salt and pepper. Place the casserole in the
oven for 15 to 20 minutes, depending on the
thickness of the slices. For the last two minutes,
put the oven grill on. Check the cooking and
correct if necessary.
Boil the lasagna sheets. Spray a handful of
cherry tomatoes with olive oil. Pop them in a
hot grill pan. Cut a few spring onions in half,
lengthwise, spray with olive oil and fry in a dry
griddle pan until they get a grill pattern. Beat
the marinade into a vinaigrette with an
immersion blender.
Warm up the pesto and the vinaigrette briefly,
for example in the oven that will still be warm
after the fish has been baked.
On the dinner plate. Preheat the plates. Place
an untidyly folded sheet of cooked lasagna on
each plate, topped with some pesto. On top a
piece of salmon, another spoonful of pesto and
a few spring onions. Repeat with a new layer
on top. Finish with a sheet of lasagna, pesto
and grated Parmesan on top.
Finish with the roasted tomatoes on the vine,
red basil, blood sorrel, wild garlic, dill, parsley,
skinned diced tomatoes, chopped spring onion
greens and tufts of vinaigrette all around.
parsley
pepper and salt
pine nuts
garlic
basil
parmesan cheese
olive oil
fresh salmon
white balsamic
vinegar
