Spinach Lasagne with Victoria Bass Fillet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 20 lasagne plate (s), white
- 1 kg spinach leaves, frozen
- 1 kg fish fillet (s) (Victoria perch fillet), or redfish
- 125 g butter
- 150 grams flour
- 1 onion (s) (vegetable onion)
- 125 g cheese, rated e.. Gouda, Edam cheese
- 2 lemon (s), squeezed
- salt
- Pepper from the grinder
- 2 egg yolks
- curry
- Nutmeg, grated
- 0.75 liter ¾ milk
- olive oil
- Butter, for brushing the mold
- in Butter, flakes
Print Recipe
Pin Recipe Instructions
- Heat the oil, fry the diced onion, add the spinach, possibly water, cook according to the instructions on the packet, season with nutmeg, salt and pepper.
- Salt and pepper the fish fillet and marinate in the juice of a lemon.
- Preheat the oven (top / bottom heat) to 200 °.
- Melt the butter, make a bechamel with flour and milk, season with nutmeg, curry, egg yolk and the remaining lemon juice.
- Butter the baking dish. Cover the bottom with bechamel, put on the lasagna plates, spread half of the spinach on the plates, put the bechamel on top, put the lasagna plates on top, fish fillet on the plates, cover with bechamel, put the lasagne plates on top, spread the rest of the spinach on top, cover with the rest of the bechamel.
- Spread the grated cheese on the bechamel, spread the butter flakes. Cook in the oven on the second rack from the bottom for 30-40 minutes, possibly turning on the grill for the last 10 minutes.
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