– use a back of salmon, extract all the bones
– make a light béchamel sauce using half-milk half-water
– season the sauce with nutmeg
– cut the salmon into thin slices crosswise, add a lot of pepper
– make layers of salmon, fresh spinach leaves, béchamel sauce and lasagne
– I also add some chopped chives
– make three of four layers and finish with some grated parmesan
– bake in a hot oven for 25 minutes

I know I promised the blanquette de veau recipe accompanied by mixed roast vegetables but first I must divulge this wonderful polenta invention.

method:
– cook some polenta
– mix it (use a fork) with some chopped sun-dried tomatoes, olive oil and spices (cumin, chilli, coriander, cinnamon, etc. etc. – whatever takes your fancy)
– place in an overproof dish and grill in a hot oven until cooked through and lightly browned on top

Blanquette de Veau method:
– fry some chopped onions in a little oil
– add bite sized chunks of veal and brown
– add chopped carrots, garlic and a little flour
– add white wine (or dry cider) and stock to cover, salt, pepper
– place in a casserole dish and cook in a cool oven (160 degrees) for a couple of hours until the meat is tender and the sauce thick.
– Serve with slices of grilled polenta (see above)