The fish lasagna are a tasty first course that allows you to stay in the groove of Christmas menu from the tradition, while inserting a hint of innovation. The recipe includes the classic egg sheets, a very delicate fish sauce and a velvety sauce that envelops without weighing it down.
- 300 g of egg sheets for lasagna
- 300 g of already cleaned shrimp
- 200 g of monkfish net of waste
- 200 g of hake fillet
- 200 g of tomato puree
- 1/2 glass of dry white wine
- 1 shallot
- 1 carrot
- 1 stick of celery
for the lasagna
- a sprig of parsley
- extra virgin olive oil
- 750 ml of fish stock
- 100 g of flour 00
- 5 tablespoons of extra virgin olive oil
for the velvety fish sauce
How to prepare: Fish lasagna
The recipe of fish lasagna it allows you to insert in the Christmas menu, a traditional first course, stuffed baked pasta, with a pinch of innovation. It is in fact the classic sheets of egg pasta stuffed with a red fish sauce it’s a white and velvety sauce to bind the ingredients.
To prepare these fish lasagna without bechamel we opted for monkfish, hake And shrimps, types that make the ragù very delicate. An ideal recipe for special occasions, like the festivity, or for one dinner with friends.
If you are looking for white sea lasagnainstead, we offer you the refined salmon lasagna with ricotta or lasagna with zucchini and shrimps.
OTHER TASTY RECIPES: Lasagna with seafood flavor, Lasagna with clams, prawns and bacon, Lasagna with pesto
Medium Execution Preparation Time 40 min Cooking Time 1h and 30 min Servings 4
How to prepare: Fish lasagna
Start preparing the fish lasagna from the meat sauce: finely chop the celery, carrot and shallot, with a knife or with a mixer. Let them dry in a saucepan with the oil. When they become shiny and soft, add the hake and the monkfish cut into cubes. Brown them for a few minutes, stirring often, then blend with the white wine that you will evaporate over high heat.
Add the tomato puree, add salt and pepper and cook over moderate heat until the sauce has reduced. Meanwhile, sauté the shrimp in a pan with a drizzle of oil, chop coarsely and add them to the sauce. Mix, adding a little titrated parsley, and set aside.
Then prepare the velvety fish sauce: in a small saucepan, heat the olive oil and add the flour all in one go. Mix with a whisk until the flour is completely soaked in oil and pour in the hot fish stock, continuing to mix to avoid the formation of lumps. Let it cook until you get a smooth and thickened sauce, but still quite fluid.
Blanch the egg sheets and arrange them on a clean cloth to dry. You can then move on to the composition of the lasagna. Grease the chosen pan with oil and cover the bottom with a little cream. Make a first layer of sheets until the whole base is covered. Then distribute a little sauce and a little ragù.
Continue in the same way, alternating layers of pasta, sauce and ragù, until the ingredients are finished (the last layer must obviously be ragù). Bake in the oven at 200 ° for 40 minutes. Remove the fish lasagna from the oven, complete with freshly ground pepper and a little more parsley to taste. Let them settle for a few minutes, then serve.