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Heat the oil in a large heavy-based saucepan over medium heat, add the onion, carrot, celery and tomato, and cook for 2 minutes. Push vegetables to the side and lightly fry salmon for 2 minutes on each side, pour in the fish stock and cover. Bring the stock to a simmer and cook until fish is almost cooked but still pink in the middle. Remove the fish onto plate and let vegetables continue cooking until very soft and 1/4 of liquid has been absorbed. Remove pan from heat and place vegetables in a large bowl and reserve the cooking liquid. Flake salmon and mix with cooked vegetables. Whisk the mascarpone with the egg yolks, egg, zest, parsley and parmesan in a bowl and season to taste. Preheat oven to 200c. Pour one spoon of cooking liquid into bottom of. ovenproof dish to keep moist. Lay the pasta sheets and spread with vegetables and then the salmon, then the mascarpone mixture and repeat until all mixture has been used, finishing with pasta sheets. Pour some cooking liquid over top and scatter with parmesan. Bake until golden and warmed through (about 12 minutes).
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Italian cream cheese — tiramisu, pasta, risotto finishing
Long oval pan with rack — poach whole salmon, trout
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
Fresh Israeli cooking — market-driven, vegetable-forward, spiced