Fish Lasagna with Olives
- 800 grams Cod (fresh)
- 1 kilogram ripe tomatoes
- 200 milliliters white wine
- 1 carrot (finely chopped)
- 2 Celery (finely chopped)
- 1 garlic clove (finely chopped)
- 2 shallots (finely chopped)
- 100 milliliters fish stock
Scald, peel and chop tomatoes.
For the tomato sauce, heat 4 tablespoons olive oil in a saucepan and briefly sauté chopped vegetables. Add tomatoes and briefly sauté, then pour in wine. Simmer gently 15 minutes. Season with salt and pepper.
For the béchamel sauce, melt butter and stir in flour. Gradually add milk and bring to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat and season with salt and pepper.
Boil lasagna noodles al dente, according to package directions.
For the herb sauce, mix mayonnaise with herbs and lemon juice.
Add fish stock to tomato sauce and bring to a boil. Reduce heat, add cod fillets to sauce and simmer gently for 10 minutes. Season with salt and pepper.
Drain lasagna noodles and pat dry.
To assemble lasagna, place 2 noodles in an oven-proof glass dish. Gently lift half of the cod fillets from tomato sauce and place on noodles. Spoon some sauce over the cod fillets. Layer 2 more noodles and the remaining cod fillets and tomato sauce into dish. Layer 2 more lasagna noodles, the béchamel sauce and the olives into dish.
Layer remaining noodles into dish and spread with 1-2 tablespoons herb mayonnaise.
Place lasagna under oven broiler and broil until golden brown on top, about 5 minutes.
Toast breadcrumbs, salt and 1 teaspoon chili powder in a dry frying pan, sprinkle over lasagna and serve immediately.