Salmon lasagne with a kale and lemon sauce Archive

Ingredients

• 75g/2½oz butter
• 2 banana shallots, finely chopped
• 300ml/10fl oz Champagne or dry white wine
• 300ml/10fl oz fish stock
• 300ml/10fl oz double cream
• 1 lemon, zest only
• 200g/7oz Gruyère cheese, grated
• 8 leaves curly kale
• 400g/14oz fresh salmon, thinly sliced
• handful basil leaves
• 400g/14oz fresh lasagne sheets
• 2 bunches fresh rocket
• 1 bunch watercress
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard