Recipe for 4 portions
1. Prepare the ingredients
Bring enough salted water for the pasta to a boil in a medium-sized pot. Halve, peel and finely dice the shallot. Cut the fennel in half and remove the core, then thinly slice the fennel lengthwise. Zest and juice the lemon. Pluck the sprigs off the dill and slice it finely, leaving some leaves aside for garnishing.
2. Fry the salmon
Pat the fish dry and remove the skin and any bones. In a large pan on medium-high heat, fry the fish with 1Tbsp of olive oil for 3min. until browned, without disturbing, using a spatula to press down on the filets. Flip, season with a large pinch of salt and pepper. Again, use a spatula to press down on the fish and flake it into chunkier pieces. Cook for another 2–3min. Set aside on a plate.
3. Fry the fennel
To the same pan, add another 1Tbsp of olive oil and let get hot, then add the fennel. Fry for 2–3min. on medium-high heat until it softens. Then add the shallots and continue to fry for 1–2min. until translucent.
4. Make the sauce
Deglaze the pan with 3Tbsp lemon juice and season with the lemon zest, 1tsp of the broth powder, ½tsp of sugar and a large pinch of salt and pepper. Add the cooking cream to the pan and let simmer on low heat to reduce.
5. Cook the pasta
Cut the lasagne sheets lengthways into 2,5cm wide strips. Add them to the boiling water and cook for ca. 5min. until they are al dente. Scopp out a cup of cooking water, then drain the pasta in a sieve.
6. Finish the pasta
Add the pasta, the salmon and the dill to the pan with the sauce and toss to combine. Add cooking water to your desired consistency. Season to taste with salt and pepper. Serve the pasta garnished with the reserved dill sprigs.