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Discussion in 'Staff Applications' started by Hammynl, May 5, 2020.

  1. Hammynl

    Hammynl Forum Enthusiast

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    Ingredients
    For the Béchamel sauce
    • 75 g | 1/3 cup unsalted butter
    • 70 g | 1/2 cup plain flour
    • 960 ml | 4 cups semi-skimmed milk
    • 1 lemon zest only
    • 1 tbsp Dijon or English mustard or more, to taste
    • 1 tbsp dill chopped
    • 75 g | 3/4 cup grated Parmesan divided
    • pinch freshly grated nutmeg
    • freshly ground black pepper a few turns of the mill
    • salt to taste
    Spinach and leek filling
    • 1 tbsp unsalted butter
    • 3 leeks white parts only finely chopped
    • 250 g | 9 oz baby spinach sliced thinly
    • 1 tsp salt
    To assemble the salmon lasagna
    • 600 g | 21 oz tinned wild red salmon drained and picked of bones
    • 9-12 ready to use lasagna sheets or more, as needed
    • 115 g | 1 cup shredded mozzarella
    Instructions
    Prepare the leek and spinach filling
    • Heat the butter in a large pan and cook the leek for 5-10 minutes, stirring, over low heat until softened.
    • Gradually add the shredded spinach and salt, stirring until it wilts.
    • Transfer the filling into a fine sieve set over a bowl to allow any moisture from the spinach to drain.
    Make the Béchamel sauce
    • Melt the butter in a large saucepan until it is foaming.
    • Whisk in the flour to make the roux and cook for two minutes so that the flour looses some of its raw floury flavour – don’t let it brown.
    • Slowly add the milk, whisking constantly, until it is incorporated into the sauce.
    • Bring the sauce to a low simmer and cook for 3-4 minutes or until it thickens enough to coat the back of a wooden spoon.
    • Stir in the mustard, dill, lemon zest, freshly grated nutmeg and half of the grated Parmesan. Season with salt and pepper, to taste.
    Assemble the lasagna
    • Preheat the oven to 180°C (350°F). Add a little of the sauce to an ovenproof dish measuring at least 30x19cm (10 cup capacity). Line the dish with lasagna sheets and another layer of the sauce.
    • Spread the salmon over the sauce and top with half of the shredded mozzarella.
    • Add a little more sauce – it acts as the cement of your lasagna! – and then top with more pasta sheets.
    • Spread the leek and spinach filling over them and add the remaining shredded mozzarella.
    • Top with the final layer of lasagna sheets and top with the remaining Béchamel. Sprinkle with rest of the Parmesan.
    • Place on a heavy baking tray (in case of spills) and bake for 25 minutes. If you wish to give the top a deep golden colour then finish off with 5 minutes under the grill but keep a watchful eye as it can quickly go from golden to burned!
    • Leave the lasagna to cool for 10 minutes then slice and serve with a mixed green salad or steamed vegetables.
    Video

    Notes
    You can freeze the lasagna in its dish (provided it is freezer proof). Cool completely and freeze for up to three months. Thaw overnight in the fridge and reheat in a 180°C (350°F) oven, covered, for 25-30 minutes.
    Nutritional Info
    Calories: 318kcal | Carbohydrates: 25g | Protein: 22g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 75mg | Sodium: 653mg | Potassium: 463mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2355IU | Vitamin C: 6.1mg | Calcium: 409mg | Iron: 1.6mg
     
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  2. Sir-Teabag

    Sir-Teabag Expert Member

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    eeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee
     
    • Optimistic Optimistic x 1
  3. RealNickonator

    RealNickonator Expert Member

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    At first glance I thought this was a well crafted application.
     
    • Agree Agree x 1
    • Useful Useful x 1
  4. Hammynl

    Hammynl Forum Enthusiast

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    It's a meat lasagna recipe
     
    • Friendly Friendly x 1
  5. Sir-Teabag

    Sir-Teabag Expert Member

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    are u sure
     
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  6. Hammynl

    Hammynl Forum Enthusiast

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    Yes it say salmon and salmon is meat if it woulda said cow lasagna it mean it was a reptile lasagna with mice you know
     
    • Winner Winner x 1
  7. Hammynl

    Hammynl Forum Enthusiast

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    Thanks
     
    • Funny Funny x 1
  8. SouthPaw32

    SouthPaw32 Forum Enthusiast

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    i might have to try some of those recipes
     
    • Supa Hot Fire Supa Hot Fire x 1
  9. Sir-Teabag

    Sir-Teabag Expert Member

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  10. Hammynl

    Hammynl Forum Enthusiast

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    oh thank you t burhger XD
     
  11. Nico

    Nico Forum Enthusiast

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  12. Hammynl

    Hammynl Forum Enthusiast

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    Hereby I would like to thank you for your input, Could you please let me know why you do not support my application?

    PEANUT BRICK
     
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  13. ACat

    ACat Forum Enthusiast

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    Looks like a well structured application, are you sure it not an application? lmao
     
  14. Hammynl

    Hammynl Forum Enthusiast

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    PEANUT BRICK
     
  15. Popmop

    Popmop Forum Enthusiast

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    wow Lars I thought u liked Peanut Brick
     
  16. Hammynl

    Hammynl Forum Enthusiast

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    **** pop why u gotta be ruff to da penut bricc
     
  17. Popmop

    Popmop Forum Enthusiast

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    I personally like Peanut Brick what r u on about
     
  18. SouthPaw32

    SouthPaw32 Forum Enthusiast

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    :poop: this looks like peanut butter
     
  19. ItsAustin

    ItsAustin Dedicated Member

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    I recommend 2/3 cups of unsalted butter, makes it thicker
    -Support very well written application
     

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