This is Yvonne's interpretation of a dish originally broadcast on TV
in a series presented Paul
Bocuse.
Ingredients
quantity
ingredient
step
300 g
Hard flour
1
3
Eggs
1
Olive oil
1
Salt
1
Water
1
1
Shallot
2
0,1 l
White wine
2
50 ml
dry vermouth
2
0,4 l
Fish fond
2
220 g
Butter
2
5
Basil leaves
2
Lemon juice
2
Salt, pepper
2
5-6
Tomatoes
3
30 g
Butter
3
250 - 300 g
Salmon, fresh
4
50
Spinach leaves
4
18
Basil leaves
4
Preparation
Prepare the pasta with the flour, eggs, olive oil and salt. Add water if necessary.
Cut into rectangles about 8 to 10 cm, boil in salted water, then dry on kitchen towels.
We've been making this dish for decades; even this recipe dates to 4 February 2006. In the meantime, YouTube has come along, and there's now a recipe by Joël Robuchon that looks surprisingly
similar:
There's also a recipe at the Académie du
gout, which bakes the lasagne topped with Parmesan cheese.
