As a light and noble food, fish is very popular - and provides plenty of protein, important vitamins and minerals. Sea fish is also an important source of iodine.
Very good with fish lasagne and goes well with fresh salads such as tomato, rocket or leaf salads and cucumber salad. How about the cucumber salad with vinegar-oil dressing from EAT SMARTER?
- For the lasagna
- 150 grams Lasagne noodle
- 200 grams Spinach
- 2 tomatoes
- 2 Tbsps chopped Dill
- 300 grams fish fillets (for example, cod, redfish)
- 100 grams Edam cheese (or fresh gouda)
- butter (for the dish)
- Dill (for garnish)
For the lasagna: Cook lasagna noodles in plenty of salted boiling water according to package instructions then drain. Lay noodles side by side on clean kitchen towel and let cool.
For the béchamel sauce: Melt butter in pot, add flour and fry until golden brown. Pour in milk, stirring constantly. Let sauce simmer about 5 minutes, stirring occasionally over low heat. Season sauce with nutmeg, salt and pepper.
Preheat oven to 180°C (approximately 350°F.)
Rinse spinach, add to saucepan, cook covered over high heat and drain in colander. Blanch, peel, quarter and seed tomatoes and cut into wedges. Add tomatoes, spinach and fennel to béchamel sauce. Finely grate cheese. Cut fish fillets into bite size pieces and season with salt.
Grease rectangular baking dish with butter and cover with layer of lasagna noodles. Top lasagna noodles with fish and cover with half the béchamel. Add another layer of lasagna noodles and cover them with fish and remaining béchamel sauce. Top lasagna with grated cheese and bake about 35 minutes on middle shelf of preheated oven until golden brown. Garnish lasagna with fresh dill.