Steelhead Trout Lasagna

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.

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.

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.

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.