ingredients

700 grams of fresh, skinless salmon pavé
120 g of coppa
400 g ricotta
50 g 75 g chipped Parmesan cheese
300 g of lasagna
300 g minced sorrel
1 big egg
35 cl of fresh cream
40 g of butter
5 dl of milk
2 tbsp. to s. of flour

Equipment

medium saucepan
bowl
cooking pot
tea towel
large dish with gratin

Steps

Step 1

Prepare the cream: heat in the saucepan liquid cream and sorrel jelly; when thawed, remove from heat. At the same time beat in the egg bowl, ricotta and 50 g Parmesan cheese. Add the sorrel cream, salt, pepper.

2nd step

Prepare the bechamel: melt the butter in the pan, add the flour, turn for 1 minute over low heat. Pour the milk little by little, turning constantly; wait till everything is absorbed to pour again. You get a tied sauce. Salt, pepper.

Step 3

Prepare lasagna and salmon: plunge the lasagna 5 min in the boiling salted water. Drain, spread on the cloth. Cut salmon steaks into thick slices of 10-15 mm.

Step 4

Assemble, cook: Preheat oven to 200 ° C (tea 6). Pour 5 cl of cooking water lasagna into the gratin dish. Cover the bottom of lasagna, superimpose stuffing with sorrel and salmon; repeat until you have exhausted the ingredients. Finish with lasagna. Cover with bechamel, then crumpled coppa with your fingers. Sow 75 g Parmesan cheese. Bake 30 min.

tips

Sorrows . To make quick and good, we chose frozen, already chopped (Dargal).