Salmon and spinach lasagna recipe
This special recipe comes from Belgian chef, Dirk De Cuyper. Now a resident of Fort Lauderdale, Florida, Dirk was formerly a sought-after chef creating delicious meals aboard luxury yachts.
This recipe features homemade lasagna (you’ll find the recipe here) but of course,you can use a fresh, high quality, commercial brand if you wish.
The chef recommends this as a main course for lunch, or smaller portions can be served as an appetizer.
- ½ onion, finely chopped
- 1 glass white wine
- 240 millilitres (8 fl. oz) fish stock
- 240 millilitres (8 fl. oz) cream
- 1 spoonful chopped chervil
- 1 Roma (or regular) tomato, peeled, seeded and diced)
- 1 recipe pasta dough with 3 cloves garlic added (or commercial lasagna)
- ½ side fresh boneless salmon, thinly sliced lengthwise
- 12 handfuls washed spinach
- Salt, pepper and nutmeg
- Parmesan for garnish
- Preheat oven to 400 degrees.
- Add the onion, wine and fish stock to a pan and reduce.
- Add the cream and reduce so that it will coat the back of a wooden spoon.
- Add the chervil and tomato just before using.
- Saute the spinach with the salt,pepper and nutmeg.
- Put a ladle of sauce in the bottom of a 8 x 11 x 4 baking pan.
- Line the pan with a layer of pasta.
- Add half the sliced salmon, sprinkle with salt and pepper and cover with ½ ladle of sauce.
- Add a layer of pasta.
- Add the spinach on top of the pasta.
- Add another pasta layer.
- Layer the remaining salmon and then the remaining pasta.
- Top with a ladle of sauce and grated parmesan.
- Bake at 400 degrees for 20 minutes, checking to make sure the top doesn't become too dry.
- Serve with more sauce spooned on top, garnish with parmesan.
Find this and other recipes in Dirk’s book: