Lasagne, a crowd pleaser, always reminds you of minced meat and tomato sauce! Well, this one has neither. It is simple enough to make and tastes simply divine.
Pescetarians smile. Someone finally gave you lots of thought!
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| Hot and Bubbling Fish Lasagne |
There are three simple parts to it.
1kg/ 2.2lb skinless and boneless salmon fillets, cut into 5 cm/2-inch chunks
3 fresh pasta sheets
6 1/2 cups milk, not skimmed
1/2 cup heavy 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 tablespoons finely chopped fresh herbs, such as dill and chives, to taste
2 garlic cloves, freshly grated + 1 more
1/2 cup grated parmesan cheese
2 cans of asparagus, drained
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 coming to a boil for 2 minutes. Add the freshly grated crushed garlic cloves, the cream, the cheese, and all the spices; salt, pepper, nutmeg, and herbs. Once it is ready, toss in the pieces of fish allow it to cook for about 3 minutes, and then 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 is fairly deep.
Lay down one sheet of cooked pasta. Pour the sauce over, put another cooked sheet of pasta on top, lay out the asparagus and pour more sauce over. Repeat with the pasta and pour in the rest of the sauce. Sprinkle with parmesan and dot with butter before baking for 40-45 minutes. The oven should be at 350F/180C. Serve hot. Best eaten warm.
Tips
Fresh pasta comes in flavours of herbs like basil, 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 it for 45 minutes.
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is an award-winning book. It was self-published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking: Reviving an Ancient Cuisine was published in 2016 by Austin Macauley and continues to be available through Amazon Book Depot, Book Depository, and from the publishers.
Photo Credit Frayan Mama
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