Lasagna with Fish, Tomato and Cheese
by Editorial Staff
Lasagna with pike perch, tomato, cheese, and béchamel sauce is a dish that is as tasty and appetizing as the classic lasagna, but lighter and healthier. Fish lasagne can be made from both red and whitefish. This recipe uses pike-perch fillet. Fish lovers are recommended to try this recipe in their home kitchen!
Cook: 50 mins
Servings: 6
Ingredients
- Pike perch fillet – 600 g
- Lasagne sheets – 8 pcs.
- Tomato – 1 pc.
- Hard cheese – 80 g
- Soft cheese (processed) – 100 g
For Bechamel sauce:
- Flour – 2 tbsp
- Butter – 50 g
- Milk – 0.5 l
- Salt – 0.5 teaspoon
- Ground black pepper – 2 pinches
- Ground nutmeg – 1 pinch
For the marinade:
- Salt – 0.5 teaspoon
- Ground black pepper – 2 pinches
- Lemon juice – 1 tbsp
- Butter (for preparing the mold) – 0.5 teaspoon
Directions
- Peel the zander from the scales, cut off the head and tail. After slitting the abdomen, carefully remove the insides to avoid damaging the gallbladder. Wash the carcass thoroughly and pat dry with a paper towel. During the cooking process, you will need a square or rectangular baking dish, cling film.
- Cut the fish carcass into two fillets. Remove the spine with the costal bones. Cut each fillet into pieces, each 1.5-2 cm wide.
- For lasagne, the fish must be marinated in advance. Place the chopped fish in a bowl, salt, and sprinkle with black pepper and lemon juice.
Stir the fish, place it tightly in a bowl, cover with cling film and refrigerate for at least 1 hour, or longer. Shortly before the end of the marinating time, turn on the oven to preheat 180 degrees. - While the fish is marinating, prepare the béchamel sauce. For the sauce, melt the butter in a skillet/saucepan over medium heat. Add flour to the pan.
- Stir the flour and butter quickly with a spatula or whisk to avoid lumps. Heat flour and butter for 1-2 minutes. Pour in the milk gently and stir the sauce immediately so that no lumps of flour remain.
- Boil the sauce over low heat for 5 minutes. Sprinkle the béchamel with black pepper, nutmeg, and salt. The sauce is ready. Divide it into four parts. After standing for a while, the sauce thickened.
- To make lasagna, you need a square shape. Grease a baking dish with butter and place two sheets of lasagna dough. Spread the béchamel sauce over the sheets. Add the pickled zander pieces.
- Place two sheets of dough on top of the fish and apply the sauce to them. Wash the tomato, cut into slices, and place on the dough.
- Cut the soft cheese into slices. Put slices of soft cheese on top of the tomatoes, sprinkle with black pepper. Then again – a layer of dough, greased with sauce and a layer of fish.
- The top layer should be dough, on which again apply a layer of sauce. Place the dish in a hot oven, preheated to 180 degrees, for 30-35 minutes. After the specified time, the top of the lasagna will brown well.
- Grate hard cheese on a coarse grater. Sprinkle the lasagna with hard cheese and return to the oven to melt the cheese for 10-13 minutes. When the cheese is well melted, remove the mold from the oven.
- The lasagna is ready. Chill lasagne slightly and cut into portions right in the mold. The lasagne with pike perch turned out to be incredibly tasty, soft, nourishing, with a fragrant cheese crust. Cooled lasagna, by the way, tastes even better than hot.
Bon Appetit!
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