Lachs-Wirsing Lasagne

This Salmon-Savoy Cabbage Lasagna is simple to prepare and is a wonderful change to the Beef Lasagna.  I strongly recommend to make your own Bechamel sauce instead of using an instant sauce.  The self-made Bechamel sauce will bring out the delicious flavour!

Ingredients (serves 3 - 4 persons):
650 g Savoy cabbage (Wirsing)
salt and ground white pepper to taste
1 big onion, to be cut into fine cubes
750 g salmon fillet
50 g butter
50 g flour
½ litre milk
200 g cream
2 tsp vegetable stock granules
1-2 tbsp lemon juice
12 lasagne pieces
50-75 g grated cheese (Gouda or Emmentaler)

Method:
Clean, wash, quarter and shred cabbage.  Blanch shredded cabbage in salted boiling water for about 2 minutes.  Drain in a colander and set aside.

Wash and dry salmon and cut into big pieces to fit into a rectangle pyrex dish.  Season with salt and pepper.

Heat butter in a saucepan and add cubed onion.  Stir fry until transparent and then add flour and mix well.  Add in milk, cream and stock granules.  Stir well and bring to a boil and simmer for 5 minutes. Season to taste with salt, pepper and lemon juice.

Butter the pyrex baking dish.  Spread some sauce on the bottom of baking dish and arrange a layer of lasagne.  Spread sauce on top and add half of cabbage mixture and spread evenly.  Add another layer of lasagne and sauce on top.  Then, place the salmon pieces.  Add another layer of lasagne, spread sauce and the rest of cabbage.  Finally, add on the last layer of lasagne and spread the rest of sauce on top.  Sprinkle with grated cheese.

Bake in a preheated oven (Fan: 160º C/Conventional: 175º C/Gas: 2) for about 40-45 minutes.

Bon Appetit!