Open Sauerkraut Salmon Lasagna with Tarragon

Pasta dishes are just always delicious!

Starting with the sauce, melt the butter in a saucepan and sauté the shallots in it. Extinguish with the white wine and pour the fish stock. Reduce the contents to a third and then pour the whipped cream. Cook the sauce at a moderate temperature until creamy.

In the meantime, cook the lasagna sheets in salted water and set aside. Cut the salmon into thin slices of about 1 cm of maizena (corn starch). Heat the olive oil con limone in a frying pan, season the salmon slices with salt and pepper and roast them briefly on both sides. At the same time, heat the champagne herb in a saucepan. Pluck two sprigs of tarragon, cut them off and stir them into the sauce. To refine, season with the tarragon vinegar and season strongly with salt and freshly ground pepper. Then remove the lasagna sheets from the water, drain and cut in half once.

To serve, in deep plates, start each with a pasta sheet, top with 1 tablespoon of cabbage and sauce, and place a little salmon on top. Follow each with two more layers of pasta and filling, and finish with a pasta sheet. Drizzle the remaining sauce over the top and garnish with a little fresh tarragon.

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