Add Recipe

Fish Lasagne

  • Cook Time
    50 minutes
  • Serving
    7 People
  • View

Fish lasagna is a delicious, hearty and rather unusual dinner based on Jamie Oliver's recipe. The dish itself is quite simple, but quite time consuming. Shrimp can be substituted for smoked salmon. You can take any fish, white or red at your discretion. This lasagna will be delicious and will diversify your family dinners.



Step 1

Melt 20 g of butter in a deep saucepan. Add onions, carrots, celery, simmer over low heat for 10 minutes. Add bay leaves, bacon, parsley stalks and cook for 15 minutes. Pour in the wine, cook for a few minutes to evaporate the alcohol. Add milk and bring to a boil. Remove from heat, cover and let it brew.

Step 2

Chop the fish filling.

Step 3

Strain the milk through a sieve just before preparing the béchamel sauce and reheat if it is cold. Put the lasagna sheets in boiling water, cook until half cooked, pour cold water so that they do not stick together, and leave until the layers are assembled. Preheat oven to 180 degrees.

Step 4

Melt the remaining butter in a saucepan. When it starts to foam, stirring thoroughly, gradually add flour. It is important to achieve a uniform consistency. Pour milk into the sauce one by one, stir well each time so that no lumps remain. You should make a thick white sauce. Cook for a few seconds, the flour should be brewed. Remove from heat, add salt, pepper and nutmeg, mix well. To prepare the sprinkles, grind the bread crumbs with herbs and zest.

Step 5

Grease the bottom of the dish with a thin layer of sauce, put lasagna sheets in one row, a quarter of the sauce on top, smooth. Top with a third of the fish mass with shrimp and smoked salmon, tomatoes and parsley. Sprinkle with a quarter of Parmesan.

Step 6

Top with lasagna sheets, sauce and filling again. Repeat this sequence one more time. You should get 4 layers of paste and three layers of filling.

Step 7

Spread the remaining sauce over the top, sprinkle with cheese and crumbs.

Step 8

Cover the lasagne tin with foil. Bake for 30 minutes, then remove the foil and cook for another 15 minutes. The sauce should almost boil and the top should be golden.

Step 9

Let the sauce calm down and stop bubbling, cut into portions and serve.


Note to the hostess

Based on recipe from Jamie Oliver's book "Cooking with Jamie".

Leave a Review

Your email address will not be published. Required fields are marked *