Ingredients for 4 people:
500 g spinach leaves
2 onions
1 tablespoon oil
4 zucchini (approx. 600 g )
500 g salmon trout fillet
juice of 1/2 lemon
salt, white pepper from the mill
40 g butter
30 g flour
1/4 l milk
1/8 l clear broth (instant)
200 g raclette cheese, 45% fat in dry matter
grated nutmeg
250 g green lasagna noodles (without cooking)
Preparation:
1. Wash and clean spinach thoroughly. Peel and dice the onions. Saute the onions in the oil until translucent. Add the spinach dripping wet and steam covered for 2-3 minutes until the leaves have collapsed. Wash, clean and cut zucchini into slices. Sprinkle salmon trout fillet with lemon juice and salt and pepper.
2. Heat butter and sweat flour in it. Add milk and broth. Deglaze. Grate cheese coarsely. Stir 2/3 cheese into the sauce and let it melt. Season to taste with salt, pepper and nutmeg.
3. Grease a shallow baking dish and line with lasagna sheets. Spread with some cheese sauce. Put half of the drained spinach and half of the zucchini on top. Top with lasagna sheets and spread 1/3 of the cheese sauce on top. Place the fish fillet on top. Top with remaining spinach, remaining zucchini and half of cheese sauce. Finish with lasagna plates and remaining cheese sauce. Sprinkle the remaining cheese on top. Bake in oven at 200° (fan oven: 180°/gas mark 3) for 25-30 minutes.
Preparation time: approx. 60 minutes
Per serving approx:
Calories: 728
joules: 3046
Protein: 52,6 g
Fat: 44,9g
Carbohydrates: 28 g
(FoodCentrale by ddp images)
