Lasagna with Salmon, Prawns, and Asparagus
Category: Main Course
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Thin Egg Lasagna Sheets | 250g |
| Salmon Fillet | 600g |
| Prawns (Mazzancolle) | 600g |
| Asparagus | 420g |
| Dry White Wine | 20ml |
| Butter | 20g |
| Thyme | 2 sprigs |
| Salt | 1 pinch |
| Black Pepper | to taste |
| Water | 700ml |
| Parsley | 1 bunch |
| Garlic | 1 clove |
| Extra Virgin Olive Oil | to taste |
| Flour (00) | 60g |
Instructions:
-
Prepare the Asparagus:
Begin by washing the asparagus under cold running water. Using a vegetable peeler, remove the tough, fibrous part of the stalk. Cut off the hard, woody ends with a knife to create a clean base. Tie the asparagus into bundles using kitchen twine.
Cook the asparagus in an asparagus pot, ensuring that the tips remain above the water. Let them boil for a few minutes, then drain. Set aside on a cutting board to cool slightly before chopping into smaller pieces. -
-
Prepare the Fumetto (Fish Stock):
In a large pan, melt 20g of butter over medium heat. Add the asparagus stems (the part you didn’t use for the lasagna) and cook for a few minutes to release their flavor. Pour in the dry white wine and allow it to simmer. Add water, a pinch of salt, and black pepper to taste. Bring to a gentle boil.
Add the parsley and garlic, and let the fumetto cook for about 20 minutes, skimming off any foam or impurities that form on top. After the fumetto has reduced and concentrated, strain it through a fine sieve into a bowl, discarding the solid bits. -
Prepare the Fish:
Next, take the salmon fillet and check for any bones, gently massaging the fillet with your hands to detect any remaining bones. Use kitchen tweezers to remove any bones you find.
In a separate pan, heat a splash of olive oil with some chopped parsley. Quickly sauté the prawns until just cooked, then remove them from the pan. Add the salmon, cut into small cubes, and cook for just a minute or so, allowing the outside to turn a light pink. Season with thyme, salt, and pepper, and return the prawns to the pan. Stir gently to combine and then turn off the heat. -
Prepare the Bechamel Sauce:
In a saucepan, melt 60g of butter over medium heat. Gradually add the sifted flour, stirring constantly to form a smooth roux. Continue to cook for 1-2 minutes, allowing the flour to lightly toast.
Slowly add the strained fumetto (fish stock) to the roux, stirring continuously to avoid lumps. Let the sauce simmer for about 5 minutes until it thickens, then season with salt and pepper to taste. -
Assemble the Lasagna:
Preheat your oven to 180°C (350°F).
In a large baking dish, begin layering the lasagna: start with a thin layer of bechamel sauce at the bottom. Follow with a layer of lasagna sheets.
Next, add a portion of the prawns and salmon mixture, followed by another layer of bechamel. Repeat the layers until all the ingredients are used, finishing with a layer of lasagna sheets topped with the remaining bechamel sauce. -
Bake:
Place the assembled lasagna in the oven and bake for 25-30 minutes, or until the top is golden and bubbling. Let the lasagna rest for about 10 minutes before slicing and serving. -
Serve and Enjoy:
Garnish the lasagna with a sprinkle of freshly chopped parsley and a crack of black pepper. Serve hot, and enjoy a delicate and flavorful twist on the classic lasagna!
Tips for Success:
- Freshness of Ingredients: The key to this dish’s success lies in the quality of the seafood, particularly the salmon and prawns. Fresh, sustainable options will provide the best flavor.
- Asparagus Texture: If you prefer softer asparagus, you can cook it longer before chopping. For more crunch, cook it just until tender.
- Vegetarian Option: You can substitute the seafood with vegetables like zucchini, mushrooms, or spinach for a vegetarian version of this dish.
Enjoy this creamy, flavorful lasagna filled with the delicate tastes of the sea, elevated by the freshness of asparagus. Perfect for a special family meal or to impress guests at your next dinner party!
