Salmon Lasagna

1 small shallot, halved 100 ml white wine

3 tablespoons Noilly Prat

400 ml fish stock

220 g butter, cut into pieces 5 basil leaves 1 lemon, of which the juice, salt

ground pepper

6 tomatoes, adjust, peeled – and seeded

30 g butter

salt

300 g salmon fillet, cut into small slices 1 handful of spinach leaves Pepper from the mill

– K.-H. Boller 2:2426/2270.7

Knead all ingredients for the pasta dough together until smooth, form into a ball. Cover with a damp dishcloth and let rest for about 1 hour. Then roll out with a pasta machine until very thin, cut into 10×8 cm rectangles and place them next to each other on a floured dish.

For the sauce, bring the shallot, white wine and Noilly Prat to the boil. Add fish stock, reduce to 1/3. Add butter and basil, boil, season, strain and beat in hand mixer. Season to taste with a little lemon juice.

Melt the tomatoes in the butter and season with salt. Place salmon slices on a buttered baking tray sprinkled with salt and cook under the broiler for a very short time. Clean and rinse spinach leaves.

Cook the leaves in salted water with a tablespoon of Íl for 2-3 min,

remove, dip in warm water to rinse off the flour starch.

On four plates, alternate layers of spinach leaves, pasta slices, tomatoes and salmon. Repeat the process twice until the lasagna has a height of 3-4 cm. Top with the whipped

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