Fish lasagna
Description
The dish is prepared without unnecessary complications. For fish lasagna, it's especially important to choose the right filling. I used salmon, but other types of sea fish will also work well. Turbot is particularly good. The finished dish can be served immediately.
Instructions
- 1
Step 1
1. Prepare all the ingredients.
- 2
Step 2
2. Wash the fish and place it in a saucepan, add chopped onion, 3 bay leaves, and saffron. Pour in 1 liter of milk. Heat until boiling, then cook for another 3 minutes over medium heat.
- 3
Step 3
3. While the fish soup is cooking, heat olive oil in a skillet and sauté finely chopped red onion and garlic over medium heat for about 5–8 minutes. Then add canned tomatoes and simmer everything together for 20 minutes.
- 4
Step 4
4. Remove the fish, onion, and bay leaves from the soup. Discard the onion and bay leaves, then debone the fish and blend it in a blender until smooth.
- 5
Step 5
5. Add the melted butter and flour to a saucepan. Heat for 2 minutes, stirring constantly. Then add some of the fish milk broth and sliced mushrooms. Season with salt and pepper to taste. The sauce should be thick.
- 6
Step 6
6. Pour the sauce into the baking dish as the first layer.
- 7
Step 7
7. Place the lasagna sheets on top. Mix the remaining mushroom sauce with the fish and spread it as the next layer.
- 8
Step 8
8. Place lasagna sheets and tomato sauce as the third layer.
- 9
Step 9
9. After that, repeat the previous layers.
- 10
Step 10
10. And grate the cheese on top.
- 11
Step 11
11. Bake in the oven at 180°C for 30-40 minutes.
- 12
Step 12
12. Cut the fish lasagna and serve hot.