Sunday, 8 June 2014

Fish Lasagne

Fish Lasagne

Lasagne a crowd pleaser always reminds you of minced meat and tomato sauce! Well this one has neither, is simple enough to make and tastes simply divine.

Pescetarians smile, someone finally gave you lots of thought!



Hot and Bubbling Fish Lasagne










This recipe serves 10 to 12 persons generously.
There are 3 simple parts to it.


Ingredients

1kg/ 2.2lb Salmon fillet, skinless and boneless, cut into 2 inch chunks
3 sheets fresh pasta
6 1/2 cups milk, not skimmed
1/2 cup full cream
1/2 cup flour
1/2 cup salted butter
1 1/2  tsp salt
freshly cracked mixed peppercorns
freshly scraped nutmeg
6-8 tbsp finely chopped fresh herbs like dill and chives to taste
2 freshly grated garlic cloves + 1more
1/2 cup fresh parmesan cheese
2  cans  asparagus, drained

Method

In a large pan make the bechamel sauce. Melt the butter, add the flour and mix to make a roux. Slowly add the milk stirring with a whisk until smooth and comes to a boil for 2 minutes. Add the freshly grated crushed garlic cloves,  the cream, the cheese and all the spices; salt, pepper, nutmeg, herbs. Once it is ready, toss  in the pieces of fish  allow it to cook for about 3 minutes and assemble.

Boil a flat pan of water, add olive oil and salt. Dip the fresh pasta sheet into it for exactly 60 seconds.

Keep this ready to alternate as you assemble the dish.

Assemble


Rub a clove of garlic all over the  dish.  I have used a 13x 9 inch/ 33x24 cm dish which us fairly deep.

Lay down one sheet of cooked pasta. Pour the sauce over, put another cooked sheet of pasta, lay out the asparagus and pour more sauce over. Repeat with the pasta and pour the rest of the sauce.Sprinkle with parmesan all over, dot with butter and bake for 40-45 minutes before serving.  Oven should be at 350F/180C. Serve hot. Best eaten warm.

Tips

Fresh Pasta comes in flavours of herbs like basil, spinach mixed herbs, spinach etc., Use one of them if you have access to it. Plain works fine too.

Once baked it should have a wonderful golden brown colour on top and be bubbling all over.

Do not reheat.

This freezes well and you can prepare it but not bake it. Cover it well with cling film and foil to prevent freezer burns. Defrost for 24 to 48 hours in the fridge. Bring it to room temperature and then bake for 45 minutes.


For Parsi Food recipes click The Art of Parsi Cooking; reviving an ancient cuisine.



Photo Credit Frayan Mama

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