Fish Lasagne Recipe |
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Although grey mullet is recommended in this recipe, you can substitute any favorable oily fish - such as mackerel.
Main Meal:- Serves 4
Overall Timing:- 1¼ hours
Oven Setting:- 350°F; Gas Mark 4
Equipment:- 2 flameproof dishes, saucepan, shallow ovenproof dish
Freezing :- Cook in rigid foil container. Cool, seal, label and freeze. Freezer life: 3 months. To use: cook from frozen 350°F; Gas Mark 4 for 1 hour until heated through.
Ingredients:- 1½ lb. grey mullet 1 onion 90 ml. oil 2 garlic cloves 2 tablespoons tomato paste 2 tablespoons salt 2 tablespoons freshly ground black pepper 1 lb. fresh peas 4 oz. mushrooms 8 oz. lasagne 2 tablespoons grated Parmesan 2 tablespoons chopped parsley 2 tablespoons pine nuts
Method:- 1. Lightly fry onion in oil, add fish, fry for 5 minutes; add tomato and season.
2. Cook peas and mushrooms in another dish; add water, seasoning, bring to boil.
3. Remove fish from its tomato sauce and cut into pieces, discarding bones.
4. Return fish to tomato sauce. Mix with vegetables, pine nuts, parsley and Parmesan.
5. Put third of lasagne in ovenproof dish, add third of fish mixture.
6. Continue to make layers, sprinkling each with a little oil. Finish with a fish layer.
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