普羅旺斯的天空下 Living in Provence

通常做千層麵時, 我會一次做多一點, 然後分小份冷藏起來; 這麼一來, 當我在忙碌時也可以輕鬆的享用晚餐。
我可以想像多數人聽到千層麵便覺得麻煩, 但只要稍稍的按步規劃與組合, 美妙的一餐(甚至數餐)即完成。  
這裡的白醬, 是刻意跳脫正統版, 因我認為白酒香與蒜苗的組合更適和鮭魚。

9 張 千層麵* (我使用 instant-cook 千層麵, 此千層麵不需先用滾水煮熟; 也可使用新鮮的千層麵)
( 這次使用的烤盤為 20 x 30 x 7 cm, 請視使用的烤盤自行斟酌修飾千層麵; 建議每張千層麵間可稍微重疊約1公分)
500 公克 新鮮mozzarella*, 撕塊
60 公克 刨絲 帕馬森Reggiano乾酪
700 公克 鮭魚, 以一小撮鹽調味煎熟, 去皮、去魚刺、魚肉分小塊
(* 我使用了以牛奶製的mozzarella, 也可以使用水牛奶製成的, 以水牛的奶製成的mozzarella含脂量較高但也較香)

Ricotta波菜餡:
250公克 ricotta (於冰箱內30分鐘前取出)
40 公克 刨絲 帕馬森Reggiano乾酪
250公克 冷凍菠菜磚, 解凍並擠乾水分 (若使用新鮮菠菜, 請於滾燙鹽水中川燙10秒, 瀝乾並擠乾水分, 切碎)
120ml 法式酸奶 crème fraîche

將所有材料於一大碗中均勻混和, 若尚未準備好組合千層麵, 先將此餡放入冰箱

鮮奶油白酒醬:
1 根蒜苗, 只取白色、嫩黃綠部位, 切細絲
30克 無鹽奶油
3½ 大匙 有機中筋麵粉
150 ml 乾白酒
200 ml 有機濃鮮奶油( 含脂量30%)

1.  用奶油慢炒蒜苗絲至軟 (小火約8-10分鐘), 但注意別讓蒜苗絲上色

2.  轉中火, 將麵粉慢慢加入並攪拌均勻, 拌炒此麵糊約3分鐘 (需不停的拌炒以防焦化)

3.  轉大火, 倒入乾白酒, 迅速攪拌均勻, 讓酒滾數分鐘

4. 當麵糊吸滿白酒, 倒入濃鮮奶油, 攪拌並煮沸1-2分鐘

5. 離火, 放置一旁備用

千層麵的組合:
烤箱預熱至190C

1.  將一半的鮮奶油白酒醬鋪於烤盤底部

2.  然後鋪上3張千層麵

3.  於千層麵上鋪上一半的ricotta波菜餡, 鮭魚塊、三分之一的mozzarella

4.  重複下一層(一半的ricotta波菜餡、鮭魚塊、三分之一的mozzarella), 最後鋪上3張千層麵
5.  將另一半的鮮奶油白酒醬均鋪於最後ㄧ層千層麵; 鋪上剩餘三分之一的mozzarella和60公克的刨絲帕馬森Reggiano乾酪

6.  進烤箱烤40分鐘或金黃, 醬汁滾沸即可

7.  千層麵於烤箱取出後, 先靜待5分鐘後再分切

English Version:

Salmon lasagne with a creamy white wine sauce

This is one of those dishes that I like to make in big batches and divid into individual servings to freeze.  So that when I come home from a busy day, I don't have to worry about my dinner.  The idea of lasagne always sounds a hassle, but all it takes is a bit of organisation and then you will have a wonderful meal.  

Instead of making a standard bechamel sauce, I've come up with a creamy white wine sauce to go with salmon.   

9 instant-cook lasagne sheets
(I used 9 sheets for a 20 x 30 x 7 cm lasagne dish)
500g fresh cow's milk mozzarella, torn
60g grated Parmesan Reggiano
700g salmon fillet, pan fried with a pinch of salt and set aside

Ricotta and spinach filling:
250g fresh ricotta cheese, remove from the fridge 30 minutes prior to using
40g grated Parmesan Reggiano
250g frozen spinach bricks, defrosted and squeeze out any excess liquid
120g crème fraîche

Place all ingredients in a mixing bowl and mix well.  Place mixing bowl in the fridge if not ready to use.

Creamy white wine sauce:
1 leek, white part only, thinly sliced
30g unsalted butter
3½ tablespoons organic plain flour
150ml dry white wine
200 ml organic cream (30% fat)

1.  Saute the leek with butter slowly until soft without colouring.
2.  Add the flour gradually and stir at all time.  Increase the heat to medium and cook the mixture for a few minutes.
3.  Increase the heat to high, pour in the wine and let it boil for a few minutes.   
4.  Stir in the cream when the mixture has soaked up the wine and let it boil for 1-2 minutes.
5.  Remove from the heat and set aside  until ready to use.

To assemble the lasagne:

Preheat the oven to 190C

1.  Spread half of the creamy white wine sauce into the base of the lasagne dish.
2.  Place 3 lasagne sheets over the sauce.
3.  Spread half of the ricotta filling over the lasagne sheets, top with flaked salmon pieces and one-third of the mozzarella.
4.  Repeat layering the lasagne sheets, ricotta filling, salmon and mozzarella again.  Finish by covering 3 more lasagne sheets.
5.  Pour the other half of creamy white wine sauce evenly over the final layer.  Top with the remaining mozzarella and sprinkle evenly with Parmesan.
6.  Cook the lasagne for 40 minutes or until brown and the sauce is bubbling.
7.  Remove from the oven and let is stand for 5 minutes before serving.