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🍝 Baked Salmon and Fennel with Pasta

525 kcal · 30 min · 4 raciones

Ingredientes

• Salmon fillet, frozen 600 g
• Salt pinch
• Fennel 2 pcs.
• Apples, red 1 pc.
• Onions, yellow 1 pc.
• Garlic cloves 1 pc.
• Lasagna sheets 12 pcs.
• Oil 2 tbsp
• Dry white wine 100 ml
• Pepper, black ground pinch
• Parsley, fresh 20 g
• Cream cheese, plain 150 g
• Eggs 2 pcs.

Preparación

1. 1. Let the salmon thaw overnight in the refrigerator.
2. 2. Bring about 3 liters of salted water to a boil in a pot and cover it.
3. 3. Wash the fennel thoroughly, quarter it, and remove the hard core.
4. 4. Cut the fennel into strips about 1 cm thick or shave it thinly.
5. 5. Peel the apple, quarter it, and remove the core.
6. 6. Coarsely grate the apple.
7. 7. Peel the onion and garlic and dice them finely.
8. 8. Boil the lasagna sheets in the boiling water for approx. 3 minutes.
9. 9. Drain the pasta and shock them with cold water.
10. 10. Place the pasta on a damp kitchen towel.
11. 11. Preheat the oven to 200 °C top/bottom heat.
12. 12. Heat 2 tablespoons of oil in a clean pot over medium heat.
13. 13. Sauté the fennel, apple, onion, and garlic for approx. 2 minutes.
14. 14. Deglaze the mixture with wine and let it continue to cook for approx. 3 minutes.
15. 15. Season the vegetables with salt and pepper.
16. 16. Cut the salmon into coarse cubes.
17. 17. Wash the parsley and shake it dry.
18. 18. Pluck the parsley leaves from the stems and chop them finely.
19. 19. Mix cream cheese, eggs, and parsley in a bowl.
20. 20. Season the cream cheese mixture with salt and pepper.
21. 21. Layer the pasta sheets, fennel vegetables, and salmon alternately in a baking dish.
22. 22. Pour the cream cheese mixture over the layers.
23. 23. Bake the casserole for approx. 30 minutes in the preheated oven.
24. 24. Carefully remove the casserole from the oven.
25. 25. Serve the casserole immediately and enjoy your meal.

Nutrición por ración

• kcal: 525
• Protein: 36 g · Fett/Fat: 26 g · Carbs: 38 g