Carlos Maldonado opens the Más Vale Tarde oven with a brutal lasagna with salmon and spinach: recipe step by step

The water section, Pablo Ojeda Michelin with y el chef Carlos Maldonado Estrenan el horno de Más Vale Tarde cocinar una receta tan deliciosa como salutifica: una Lasaña de salmon and espinacas i have fully completed the main character. It is necessary to prepare the ingredients.

• 10 sheets of lasagna pasta (cooked and drained)
• 300 grams of spinach
• 500 grams of fresh salmon
• 80 grams of manchego cheese
• A liter of milk
• 50 grams of butter
• 50 grams of flour
• 25 grams
• 25 grams of nuts
• In Nuez Mosca
• Sal
• Pimienta

Meanwhile Maldonado empieza Bechamel is prepared Ojeda va colocando by adding oil, flour and milk to the pot lasagna capa primerapoiendo salmon y después las espinacas y el queso rallado.

Como truco para que no le sallgan grumitos a la bechamelMaldonado recommends introducing milk “little by little.” Después echamos las passas, las nueces y un punto de salt y pimienta, así como de un potentiador de sabor como la nuez moscada, y removemos.

Once the list is ready, add spoonfuls of lasagna, salmon and spinach and repeat the same process with the next layer. In his case, Maldonado provides this spring “me gusta que tenga tres capas”. Sobre el salmón, it is not recommended to use anything smoked because the heat of the oven will make it too salty.

Be alert cocina en hornoPablo Ojeda notes that it is “one of my favorite jerseys”. Sin embargo, confrontation, si nos pasamos y se queman, surge la acrylamide, a “potentially carcinogenic” substance.

Any list, metemos la lasaña en el Oven heated to 180 degrees for 16 to 20 minutes. I agree!