Lasagna of Pork Salmon on Ragout of Egerlingen

A delicious mushroom dish for any occasion!

Season meat slices with salt and pepper, fry briefly on both sides in hot rapeseed oil. Remove the peel from the carrot, cut into diagonal slices. Rub zucchini and mushrooms well with kitchen paper, cut into slices. Briefly sauté carrots, zucchini slices in hot canola oil on both sides.

Clean young onion, chili pepper, cut both into fine rolls, peel tomatoes, remove seeds, cut into fillets. Remove peel from onion, dice finely, chop chives and parsley.

Mix cream cheese with chives, parsley, season with salt and pepper, cut blue cheese into narrow corners.

Place 2 meat slices in a pan, spread with cream cheese, place zucchini slices on top, cover with meat slice, spread with cream cheese, cover with carrots, cover with another meat slice, spread with cream cheese, cover with remaining zucchini, cover with last meat slice, spread with cream cheese. Place tomato fillets on top, place black olives in between and cover with blue cheese. Bake well in the oven at 180 °C.

Heat frying pan with rapeseed oil, sauté spring onions, onions, chili, add mushrooms – sauté, pour brown veal stock, season with little salt and pepper, simmer slightly.

Serve:

Arrange the boletus ragout on a flat plate as a bed, place the lasagna on top, sprinkle with cr

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