Nigel Barden serves up salmon lasagne with caramelised fennel and rocket Salad for Foodie Thursday on Radio 2 Drivetime with Simon Mayo.<\/p>\n
The ingredients are: 1 litre fish stock, 125g butter, plus extra for greasing, 100g flour, 200ml white wine, 200ml double cream, Zest and juice of 1 lemon, 1 bunch of dill, roughly chopped, 250g spinach, stalks removed, 1kg fresh side of salmon fillet, skinless and boneless, 6 fresh lasagne sheets, 250g sliced smoked salmon, 80g Gruy\u00e8re cheese, grated and Salt and freshly ground black pepper.<\/p>\n
For the salad: 2 bulbs fennel, 4 tbsp demerara sugar, 2 tbsp olive oil, 120g rocket.<\/p>\n
To prepare the dish, Preheat the oven to 180\u00baC\/gas mark 4.<\/p>\n
Warm the fish stock in a medium saucepan then make the sauce by placing 100g of butter in a heavy-based saucepan and melt over a medium heat.<\/p>\n
Stir in the flour until a paste (roux) is formed. Cook over a gentle heat for 2 mins without colouring, stirring continuously, then whisk in the white wine and fish stock, ensuring there are no lumps.<\/p>\n
Simmer gently for 8 mins, stirring continuously. Remove from the heat, then whisk in the double cream, lemon zest and juice and dill. Place to one side and keep warm.<\/p>\n
Melt the remaining 25g of butter in a very large frying pan or wok over a high heat. When it starts to froth, add the spinach, turn and season with salt and pepper. Once the spinach has wilted (around 2 mins), remove and drain in a colander, then leave to cool.<\/p>\n
Using a sharp knife thinly slice the salmon fillet (around 5mm in thickness) along the length of the fillet. Lay the slices out on a tray and season with black pepper only.<\/p>\n