Steelhead Trout Lasagna

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Steelhead Trout Lasagna
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
For the lasagna
250 grams Lasagne noodle (pre-cooked)
1 bunch Basil
2 garlic
600 grams Steelhead trout
2 lemons (zested and juiced)
salt
peppers (freshly ground)
olive oil
For the bechamel
250 milliliters milk
1 tablespoon butter
1 tablespoon Pastry flour
salt
peppers (freshly ground)
Nutmeg (freshly grated)
How healthy are the main ingredients?
Basilgarliclemonsaltolive oilNutmeg

Preparation steps

1.

For the lasagna: Preheat the oven to 200°C (approximately 390°F). Boil lasagna sheets in salted water, remove with a slotted spoon and drain on a kitchen towel. Brush pasta with olive oil.

2.

Pluck basil leaves from stems. Peel garlic and grind in a mortar with a little salt until finely ground. Add 2 handfuls of basil and grind. Stir in 4 tablespoons of oil and lemon juice. Season with salt and pepper.

3.

For the bechamel: Gently melt butter. Whisk in flour and milk. Bring to a boil, boil for 1 minute, stirring constantly. Remove from heat and season with lemon zest, salt and pepper.

4.

Thinly slice steelhead trout with a sharp knife. Line a small baking dish (30x20 cm or 12x8 in) with noodles. Drizzle bechamel and spread a layer of trout. Top with basil pesto and repeat. Layer until all ingredients have been used, ending with a layer of noodles and bechamel.

5.

Bake until golden brown, about 20 minutes. Remove, slice and serve immediately.