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Trout Lasagne

Trout Lasagne
45 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
8 Lasagne noodles
Salt
500 grams green Asparagus
50 grams Chervil
500 grams Steelhead trout fillet (skinless)
80 grams Butter
400 milliliters Fish stock (prepared)
4 teaspoons Cornstarch
6 tablespoons White wine
2 Egg yolks
150 grams Whipping cream
freshly ground Pepper
Nutmeg
Sugar
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Preparation steps

1

Boil lasagna noodles in salted water until al dente. Rinse asparagus and trim off the bottom third. Chop stalks into segments. Remove lasagna sheets with a slotted spoon and drain. Cook asparagus in pasta water for about 5 minutes, then remove and drain. Wash parsley, pat dry and chop. Wash trout fillets, pat dry, cut into 8 equal strips and season with salt and pepper. Fill lasagna with asparagus, fish and some chervil. Place in a baking dish greased with 1 tablespoon butter. Boil broth mixed with cornstarch, stirring constantly. Reduce the heat and add wine, egg yolks and remaining butter. 

2

Whip cream until stiff peaks form. Fold into the sauce. Season with salt, pepper, nutmeg and a pinch of sugar. Add remaining chervil. 

3

Pour sauce over stuffed lasagne in baking dish. Bake in an oven preheated to 200°C (approximately 400°F) on the middle rack for about 20 minutes. Remove and serve.