Lasagna from the sea

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Lasagna from the sea

Lasagna from the sea

Lasagna from the sea
Lasagna from the sea

Number of people

300 g frozen saithe (or other)

300 g frozen seafood

200 g thick fresh cream

1 onion

1 clove of garlic

20 g butter




20 cl white wine

500 g peeled tomato

500 g green lasagna

250 g grated cheese

1 teaspoon sugar

Preparation: 25 min
Cooking time: 20 min
Step 1
Fry the onion and garlic in a casserole dish with a little olive oil.
Step 2
Bring your fish and seafood cocktail back in, let it reduce so that as much juice as possible goes away. Once the juice has evaporated over high heat, add the white wine and stir.
Step 3
Add your tomatoes (which will have been previously crushed to obtain a juice), thyme, bay leaf basil, salt, pepper and a teaspoon of sugar (to remove the acidity from the tomato),
Step 4
let reduce and recover the tomato juice as you go along without stuffing it in a bowl.
Step 5
Prepare in another bowl the fresh cream + grated gruyère.
Step 6
In a preferably buttered square dish, place a layer of lasagna, a layer of fish stuffing, fresh cream + grated,
Step 7
a layer of lasagna and finally the juice collected during cooking (which allows the pasta to be cooked in the juice).
Step 8
Repeat the operation.
Step 9
Sprinkle with grated cheese and place in the oven for 20 minutes at 180°C (thermostat 6).
Step 10
Now enjoy yourself....
I add my grain of salt

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