Lasagne
Lasagnes aux épinards frais et saumon
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400g Panzani Lasagne
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400g salmon
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200g baby spinach
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50g of butter
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1 tablespoons olive oil
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2 shallots
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50g pine nuts
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Juice of one lemon
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1. Rinse the salmon, dry it thoroughly and cut into 0.5cm thick slices.
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2. Sauté the finely minced shallot in a pan with oil until translucent. Then add the quartered cherry tomatoes and pine nuts. Cook. Add the rinsed baby spinach, season with salt and pepper, sprinkle with lemon juice and simmer. Do not overcook the spinach in order to retain its texture and colour.
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3. In the meantime, sauté the salted slices of salmon on both sides in a different frying pan with olive oil. The salmon will only take a little while to cook — a minute on each side will be sufficient.
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4. Prepare the Lasagne in the following way: Put a warm Lasagne sheet on a plate, add spinach and a slice of salmon. Repeat once and top with a second sheet of Lasagne.
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5. This recipe is unique in that the Lasagne isn’t cooked further with bechamel or bolognese sauce, which makes the dish nice and light. You can top each portion with a little melted butter.
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6. Garnish with the roasted pine nuts.
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