‘Lasagne’ of salmon with tomato and spinach

Name: ‘Lasagne’ of salmon with tomato and spinach
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: Serves 4
Ingredients: 4 × 150 g (5 oz) thick centre cuts of fresh salmon fillet, skinned and cut into 3 slices horizontally (ask your fishmonger to do this); 4 × 150 g (5 oz) thick centre cuts of fresh salmon fillet, skinned and cut into 3 slices horizontally (ask your fishmonger to do this); 90 ml (3 fl oz) olive oil; 1 kg (2 lb) ripe tomatoes, peeled, seeded and diced; 2 onions, finely chopped; 2 cloves garlic, crushed; 1 kg (2 lb) ripe tomatoes, peeled, seeded and diced; 2 cloves garlic, crushed; 2 cloves garlic, crushed; 45 g (1 ½ oz) unsalted butter; bouquet garni (see Chef’s tip); a small pinch of nutmeg; 750 g (1 ½ lb) fresh spinach; 12 small black olives, halved and pitted, to garnish; 12 small black olives, halved and pitted, to garnish; 3 French shallots, finely chopped; few sprigs of fresh chervil, to garnish; 3 tablespoons cider vinegar; 315 ml (10 fl oz) white wine; 250 ml (8 fl oz) milk; 15 g (½ oz) unsalted butter; 15 g (½ oz) plain flour; 180 g (5¾ oz) unsalted butter, cut into small cubes and chilled; 2 tablespoons finely chopped fresh chives; 1 tablespoon thick (double) cream or crème fraîche; 1 tablespoon thick (double) cream or crème fraîche

Preparation info

Serves
4

Difficulty
Complex
Ready in
2 hr 30

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

There is no pasta in this special dish, but the effect is like a lasagne, with layers of pink salmon, dark-green spinach leaves, white and tomato sauces making for a stunning dinner-party recipe.

Ingredients

4 × 150 g (5 oz) thick centre cuts of fresh salmon fillet, skinned and cut into 3 slices

Fish course
Dinner
Pescatarian

Method

Separate the slices of salmon, brush with olive oil, cover and place in the refrigerator. Heat the oil in a pan, add the onion, cover and cook for 4 minutes, or until soft and translucent. Stir in the tomato, garlic, bouquet garni and some salt and black pepper. Cook for about 40 minutes, stirring occasionally, until the mixture is thick. Discard the bouquet garni, re-se