- Difficulty: Average
- Time: 30 min of preparation, 15 min of cooking
- Type of Cooking: Fried
- Doses for: 6 people
For marinated salmon:
1 salmon fillet of about 300 g
- 6 spoons of salt
- 6 spoons of brown sugar
- citrus peel.
For lasagna and seasoning:
- 300 g of flour
- 3 eggs
- 100 g of courgette flowers
- 100 g of arugula
- balsamic vinegar
- extra virgin olive oil
But who said that lasagna must be in the pan and drown in the sauce and bechamel? This time they decided to dive into hot oil and become very crisp (and dry). So they can become an elegant puff pastry and can be served quietly as a main course. Marinated salmon can be replaced by smoked salmon or other fish.
- For the marinated salmon: mix salt, sugar and citrus peel into fillets, pour the mixture over the fish, cover with plastic wrap and keep in the refrigerator, under a weight for one night.
- Remove the mixture, clean the fish with moistened kitchen paper and slice the salmon thinly. If you don't use everything, you can keep the salmon wrapped in cling film for 3-4 days in the refrigerator.
- For the lasagna: prepare the egg pasta by mixing the flour with the eggs, until obtaining a homogeneous and elastic ball.
- Cover the dough with plastic wrap and let it sit for half an hour. Roll out the dough very thin and cut into squares of about 10 cm per side.
- Fry in abundant hot oil to obtain crispy sheets. Wash the rocket and clean the courgette flowers and cut everything into julienne strips: season with oil, salt, pepper and a few drops of balsamic vinegar.
- Pack the puff pastry alternating layers of crunchy lasagna, fish and vegetables.
- Complete with a drizzle of oil.