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: 315 ml (10 fl oz) white wine; 2 tablespoons finely chopped fresh chives; 15 g (½ oz) unsalted butter; 1 tablespoon thick (double) cream or crème fraîche; 3 tablespoons cider vinegar; 180 g (5¾ oz) unsalted butter, cut into small cubes and chilled; 2 cloves garlic, crushed; 12 small black olives, halved and pitted, to garnish; 45 g (1 ½ oz) unsalted butter; 15 g (½ oz) plain flour; 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); 1 kg (2 lb) ripe tomatoes, peeled, seeded and diced; 2 onions, finely chopped; 90 ml (3 fl oz) olive oil; few sprigs of fresh chervil, to garnish; 250 ml (8 fl oz) milk; 750 g (1 ½ lb) fresh spinach; bouquet garni (see Chef’s tip); a small pinch of nutmeg; 3 French shallots, finely chopped

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

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‘Lasagne’ of salmon with tomato and spinach

Ingredients

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