Open salmon lasagne with seafood sauce

Method

1. Heat one tablespoon of the olive oil in a frying pan over a medium heat and gently cook the onion until it has softened. Increase the heat and add the bisque, orange zest, brandy and chilli flakes.

2. Bring the mixture up to the boil, turn down the heat and allow to simmer for about 5 minutes, or until the liquid has reduced by about one third.

3. Add the tomatoes and cream, continuing to cook for just a couple of minutes. Season with salt and freshly ground black pepper and stir in the chopped chervil or parsley. The sauce is ready to use straight away or can be aside and gently re-heated when needed.

4. Place the remaining tablespoon of olive oil in a frying pan over a medium heat. Season the salmon with salt and freshly ground black pepper and gently fry for 2-3 minutes each side until it is only just cooked through.

5. While the salmon is cooking, bring a large saucepan of salted water to the boil and cook the lasagne sheets until tender - this will take about 3-4 minutes, depending on the thickness of the pasta.

6. To serve the dish, place 1 piece of lasagne onto each of 2 warmed plates or bowls and sit the salmon on top. Pour over some sauce and cover with the other piece of lasagne. Spoon over the rest of the sauce and add a large sprig of chervil or parsley to garnish.

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Ingredients

2 tbsp Olive oil
1 red onion, chopped
400g canned lobster or seafood bisque
2 strips orange peel
splash of Brandy
small pinch of dried chilli flakes
4 Tomatoes, quartered, deseeded and diced
4 tbsp double cream
salt and fresh ground black pepper
small handful of chervil or flat-leaf parsley, chopped
2 salmon fillets (175g each), skin removed
4 sheets of fresh lasagne
small bunch of chervil or flat-leaf parsley, to garnish

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