I love pretty much any pasta dish and this week I felt like making lasagna. Of course traditional is good but I felt a fishy alternative was called for this time, salmon and broccoli to be precise.
Ingredients serves 4
4 salmon fillets
225g broccoli florets
2 tsp Dijon mustard
2 tsp vegetable stock powder (Swiss bouillon)
2 tbsp cornflour
115g sliced mushroom (I used chestnut)
50g grated cheddar cheese plus extra for sprinkling
handful of chopped fresh parsley
225g non pre-cook lasagna sheets
salt & pepper for seasoning
- Preheat your oven to 190C/375/gm5
- Cook the broccoli in salted boiling water, drain and set aside.
- In a pan over a low heat gently cook the salmon in the milk for about 5-6 minutes. Allow to cool and then remove the fish and flake it on a plate, taking care to remove all the skin and any bones.
- Reheat the milk, adding the stock powder and mustard to the pan. Then slake the cornflour with a little cold milk and add to the pan, stir well to prevent any lumps.
- Next add the mushrooms and grated cheese, mixing well. Simmer the mix gently until the sauce is of a coating consistency. Adjust with milk or cornflour if needed. Stir in the parsley and season the sauce to your taste.
- In an ovenproof dish place a thin layer of the sauce and cover with lasagna sheets (not overlapping them). Add a layer of salmon and broccoli. Repeat this and finish with a layer of sauce on the top.
- Bake in the oven for 30-35 minutes until bubbling hot. After 20 minutes of cooking sprinkle a little more cheese over the dish.