Salmon lasagne with a kale and lemon sauce recipe
 This fish lasagne is much quicker to prepare than the normal meat version. Serve with a seasonal salad. 75g/2½oz butter2 banana shallots, finely chopped300ml/10fl oz Champagne or dry white wine 300ml/10fl oz fish stock300ml/10fl oz double cream1 lemon, zest only200g/7oz Gruyère cheese, grated8 leaves curly kale400g/14oz fresh salmon, thinly slicedhandful basil leaves400g/14oz fresh lasagne sheets 75g/2½oz butter 2 banana shallots, finely chopped 300ml/10fl oz Champagne or dry white wine 300ml/10fl oz fish stock 300ml/10fl oz double cream 1 lemon, zest only 200g/7oz Gruyère cheese, grated 8 leaves curly kale 400g/14oz fresh salmon, thinly sliced handful basil leaves 400g/14oz fresh lasagne sheets 2 bunches fresh rocket1 bunch watercress3 tbsp olive oil1 tbsp white wine vinegar1 tsp Dijon mustard 2 bunches fresh rocket 1 bunch watercress 3 tbsp olive oil 1 tbsp white wine vinegar 1 tsp Dijon mustard Method Preheat the oven to 180C/160C Fan/Gas 4.For the salmon lasagne, heat the butter in a saucepan over a medium heat. Add the shallots and cook for 2-3 minutes until soft and translucent. Increase the heat, pour in the champagne and cook until the volume of liquid has reduced by half. Add the stock and again reduce by half. Reduce the heat and then add the double cream and cook until reduced and thickened. Stir in the lemon zest and half the cheese. Set aside.Blanch the kale in a pan of boiling water for 2 minutes, then drain thoroughly. Place on a plate and pat dry using kitchen paper.In a large oven proof dish, start to layer the lasagne. Spread the sauce on the bottom, add a layer of kale, then salmon, basil, pasta sheets. Repeat the layers until the dish is nearly full. Finish with a layer of sauce and grated cheese. Bake for 20-25 minutes or until bubbling and golden-brown.For the green salad, mix the rocket and watercress in a large bowl. Beat the oil, vinegar and mustard together in a small bowl. Just before serving add the dressing to the leaves and toss.To serve, place a slice of salmon lasagne on each serving plate and serve the salad on the side. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the salmon lasagne, heat the butter in a saucepan over a medium heat. Add the shallots and cook for 2-3 minutes until soft and translucent. For the salmon lasagne, heat the butter in a saucepan over a medium heat. Add the shallots and cook for 2-3 minutes until soft and translucent. Increase the heat, pour in the champagne and cook until the volume of liquid has reduced by half. Add the stock and again reduce by half. Reduce the heat and then add the double cream and cook until reduced and thickened. Stir in the lemon zest and half the cheese. Set aside. Increase the heat, pour in the champagne and cook until the volume of liquid has reduced by half. Add the stock and again reduce by half. Reduce the heat and then add the double cream and cook until reduced and thickened. Stir in the lemon zest and half the cheese. Set aside. Blanch the kale in a pan of boiling water for 2 minutes, then drain thoroughly. Place on a plate and pat dry using kitchen paper. Blanch the kale in a pan of boiling water for 2 minutes, then drain thoroughly. Place on a plate and pat dry using kitchen paper. In a large oven proof dish, start to layer the lasagne. Spread the sauce on the bottom, add a layer of kale, then salmon, basil, pasta sheets. Repeat the layers until the dish is nearly full. Finish with a layer of sauce and grated cheese. Bake for 20-25 minutes or until bubbling and golden-brown. In a large oven proof dish, start to layer the lasagne. Spread the sauce on the bottom, add a layer of kale, then salmon, basil, pasta sheets. Repeat the layers until the dish is nearly full. Finish with a layer of sauce and grated cheese. Bake for 20-25 minutes or until bubbling and golden-brown. For the green salad, mix the rocket and watercress in a large bowl. Beat the oil, vinegar and mustard together in a small bowl. Just before serving add the dressing to the leaves and toss. For the green salad, mix the rocket and watercress in a large bowl. Beat the oil, vinegar and mustard together in a small bowl. Just before serving add the dressing to the leaves and toss. To serve, place a slice of salmon lasagne on each serving plate and serve the salad on the side. To serve, place a slice of salmon lasagne on each serving plate and serve the salad on the side.