LASAGNA WITH SALMON & GOUT WEED BECHAMEL.
Did you know that GOUT WEED is edible? An Edible herb – full of vitamins – straight from the garden. I have a great deal of GOUT WEED in my garden – so why not use it in cooking. It tastes excellent with fish and tastes a bit like spinach. LASAGNA WITH SALMON & GOUT WEED BECHAMEL is delicious and healthy. 4 servings. By the way remember only eat Gout Weed until the plant flourish.Ingredients: 400 g Gout Weed; 3 cup milk; 4 tablespoon (maizena) corn flour; 100 g mozzarella, diced; ½ teaspoon nutmeg; 450 g salmon; 4 – 8 tomatoes; 12 lasagna noodles; salt & pepper .
PROCEDURE: Preheat oven to 375°Fahrenheit/ 200° (traditionel) Celcius. Cut of tough stems. Wash Gout Weed well to remove any sand and drain. Put Gout Weed in a strainer. Parboil Gout Weed. Press water off and mince the Gout Weed. BECHAMEL SAUCE: Pour 2½ cup of milk in saucepan and cook. Stir constantly. In a small bowl mix the rest of the milk and corn flour. Add the mixture to the milk sauce. Stir and cook 3 minutes. Add the Gout Weed and stir. Add the salt & pepper and nutmeg! Taste it – does it taste right? Yes! SALMON: Dice the SALMON. Cut tomatoes in slices. In baking dish, arrange one third of noddles, half of salmon and half of tomatoes top with Gout Weed bechamel. Repeat: one third of noddles, half salmon, half tomatoes, Gout Weed bechamel. Finally top with Gout Weed bechamel. Sprinkle with other half of mozzarella. Add a little bit of salt & pepper. Bake LASAGNA WITH SALMON & GOUT WEED BECHAMEL 30 minuttes in preheated oven at 375° Fahrenheit – or until heated through. Remove from oven. Let stand 10 minutes for easier serving. Healthy LASAGNA WITH SALMON & GOUT WEED BECHAMEL. Bon appetit !