Emerald Soup
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Cooking time: 60 minutes for menu 40 to first course Cooking schedule: see below for "menu" instructions |
Despite the fact that it's Lasagne it is still a springtime dinner: Fresh spinach in the Emerald soup and salmon instead of the heavier beef in the pasta. There are enough vegetables in the soup that I didn't make another. A lighter meal for a Saturday but we have Easter Dinner tomorrow. If you have lots of strawberries for tomorrow - snitch a few for dessert....
Emerald Soup Time: 35 minutes
I was given the recipe for this soup by the chef of Tidy Dols in London. It's bright green color and fresh taste have been a favorite for years. This makes enough to serve four - we'll have the rest tomorrow, before the lamb.
1 onion
2 stalks celery
2 leeks
1 medium potato
1 tbs butter
10 - 12 oz (250 - 300 gr) fresh spinach
3 - 4 cups chicken stock
more stock if needed to get desired consistency
2 tbs crème fraiche or sour cream for garnish
Roughly chop onion, celery and thinly slice leeks. (To clean leeks see techniques). Melt butter in medium saucepan over medium heat. Add onions, celery and leeks and sauté until softened. Roughly chop potato (peeling optional) and add to pan along with 3 cups chicken stock. Bring to a boil, reduce heat, cover and simmer until potatoes are done, about 15 minutes. Pick through spinach, removing any bad leaves and thick stems. Add to soup when potatoes are done. You will probably have what seems like a huge amount of spinach but it will all fit - just add handfuls of leaves, stir into soup; when they are wilted, add more. When all of the spinach is in the pan and wilted, purée the soup, either in a blender or with an immersion blender. It should be a lovely bright green - thus the name... Add more chicken stock if desired. Keep warm until ready to serve. Serve with a dollop of crème fraiche in the center (you can draw a knife through to make patterns...).
Salmon Lasagna Time: 60 minutes
Hard to imagine salmon is lasagne? The creamy Béchamel sauce goes perfectly with the fish, and there's just enough tomato sauce to add the right 'lasagne' element. This makes enough for 2 meals (or 4 persons). We'll finish it Monday night.
8 oz salmon (250 gr) - a fillet is best
3 - 4 oz smoked salmon (100 - 125 gr)
9 - 12 sheets 'no-cook' lasagna noodles
1 tbs olive oil
1 onion
2 cloves garlic
1 can crushed tomatoes, 15 oz (450 gr)
1/2 cup tomato sauce (left from last night)
1 tsp dried basil
1 tsp dried oregano
1/4 (2oz, 60ml) cup red wine
3/4 cup (6oz, 180gr) sour cream, crème fraiche, Greek or plain yogurt
1/4 cup (2oz, 60gr) ricotta
3 tbs butter
1/4 cup flour
2 1/2 cups milk - 20 oz, (625ml)
1 1/2 cups (6 oz, 190 gr) shredded cheddar cheese
1/2 cup (2oz, 60gr) grated Parmesan
Put the salmon in a non-stick skillet just large enough to hold it. Add water to just barely cover. Cover the pan, put on medium heat and poach until done - should take 10 - 15 minutes. Meanwhile, make sauces. Finely chop onion and garlic. Roughly chop smoked salmon. Heat the oil in a medium saucepan over medium heat. Add onions and garlic and sauté for 5 minutes or until tender. Add smoked salmon and sauté briefly. Add crushed tomatoes, tomato sauce, herbs and red wine. Cover, reduce heat and let simmer until needed. In another medium saucepan heat the butter over low heat. Add flour and stir with a whisk for 1 minute. Add a little (1/4 cup) of the milk and whisk to combine. Turn heat up to medium and keep adding milk, a little at a time and whisking. You should have added all of the milk in a minute or 2. When all of the milk is in bring to a boil (should almost be there), whisking. Then remove from heat. Congratulations! You have just made a béchamel sauce! Allow to cool for 5 minutes then stir in cheese. Remove salmon from poaching liquid, skin if necessary and break up into flakes. Remove tomato sauce from heat and add salmon and sour cream.
Now you are ready to assemble: in an oblong baking dish, 8 x 10, (20 x 25cm) or so...make the following layers
1/3 tomato/salmon sauce
3 - 4 noodles, ( you may have to break one up to get good coverage)
1/3 cheese sauce
1/3 tomato/salmon sauce
3 - 4 noodles
1/3 cheese sauce
1/3 tomato/salmon sauce
3 - 4 noodles
1/3 cheese sauce
Parmesan
Cover and bake 400F (200C) for 30 minutes, or until noodles are done. Test in center with a sharp knife. Uncover and bake 5 minutes longer to brown cheese. Remove and let rest for 5 minutes. Cut into squares (or oblongs) and serve.
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Cooking Schedule: 60 minutes |
Remove poached salmon, skin and flake |
Cooking for Two? Or more?
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