Not long since prepared lasagna in our kitchen, and the truth, we were already craving.
Even after the excesses of the holiday was not plan to make a traditional meat lasagna, but somewhat lighter, with fish. So, this time and serving as a precedent, I have prepared a fish lasagna.
The lasagne is a pasta type sheet served, in addition to a so called plate having dough into sheets and interleaved with béchamel called meat lasagna baked. Can also be done with vegetables (spinach, eggplant, etc.) or fish, which is the lasagna recipe that I have prepared for today.
Even after the excesses of the holiday was not plan to make a traditional meat lasagna, but somewhat lighter, with fish. So, this time and serving as a precedent, I have prepared a fish lasagna.
The lasagne is a pasta type sheet served, in addition to a so called plate having dough into sheets and interleaved with béchamel called meat lasagna baked. Can also be done with vegetables (spinach, eggplant, etc.) or fish, which is the lasagna recipe that I have prepared for today.
Ingredients for 4 people:
Precooked lasagna noodles 12
500 gr. White fish (perch fillet)
1 zucchini
1 onion
200 gr. peeled shrimp
80 gr. tomato sauce
250 ml. cream
1 tablespoon flour
Olive oil
nutmeg
Herbes de Provence
salt
Precooked lasagna noodles 12
500 gr. White fish (perch fillet)
1 zucchini
1 onion
200 gr. peeled shrimp
80 gr. tomato sauce
250 ml. cream
1 tablespoon flour
Olive oil
nutmeg
Herbes de Provence
salt
Preparation:
We soak hot plates of lasagna, and follow the directions on the time we check the packaging.
As we peel the onion and zucchini. Cut the onion finely diced zucchini and not very big.
Put three tablespoons of olive oil in a pan and poached onion over medium heat for five minutes. We add the diced zucchini, stir and leave for five minutes to make.
We cleaned and cut into large dice Perch fillet. Although this fish can be substituted for hake, Balao, rape, etc..
We incorporate the fish to the pan, season to taste and stir.
Cover the pan and let it do a low heat for five minutes, stirring occasionally.
Uncover, add the cream and shrimp. Stir and cook over medium-high five minutes.
Put a colander over a bowl or pan wide. Pour the sauce over fish and let drain while we took the plates of lasagna casserole.
We cover a baking dish with a thin layer of tomato sauce.
We put a layer of lasagna noodles, four units.
We took a few tablespoons of fish and shrimp over pasta layer, trying to take half and leave the other half for a later layer.
We put four more lasagna noodles and repeat the above operation.
Finally cover the last four lasagna noodles.
Put a frying pan with a couple tablespoons of olive oil.
As it is hot add the tablespoon of flour. Gilded and pour the sauce we had in the fish bowl drain.
Espesamos to taste and handed over the final layer of lasagna. Seasoned with some herbs de Provence and the lasagna gratinamos fish for 7 minutes in preheated oven at 180 °,
This time I did not put grated cheese on the calorie issue, but if you prefer instead of grilling fish lasagna without cheese, you can add it.
We take the fish from the oven lasagna, served and tasted.
We soak hot plates of lasagna, and follow the directions on the time we check the packaging.
As we peel the onion and zucchini. Cut the onion finely diced zucchini and not very big.
Put three tablespoons of olive oil in a pan and poached onion over medium heat for five minutes. We add the diced zucchini, stir and leave for five minutes to make.
We cleaned and cut into large dice Perch fillet. Although this fish can be substituted for hake, Balao, rape, etc..
We incorporate the fish to the pan, season to taste and stir.
Cover the pan and let it do a low heat for five minutes, stirring occasionally.
Uncover, add the cream and shrimp. Stir and cook over medium-high five minutes.
Put a colander over a bowl or pan wide. Pour the sauce over fish and let drain while we took the plates of lasagna casserole.
We cover a baking dish with a thin layer of tomato sauce.
We put a layer of lasagna noodles, four units.
We took a few tablespoons of fish and shrimp over pasta layer, trying to take half and leave the other half for a later layer.
We put four more lasagna noodles and repeat the above operation.
Finally cover the last four lasagna noodles.
Put a frying pan with a couple tablespoons of olive oil.
As it is hot add the tablespoon of flour. Gilded and pour the sauce we had in the fish bowl drain.
Espesamos to taste and handed over the final layer of lasagna. Seasoned with some herbs de Provence and the lasagna gratinamos fish for 7 minutes in preheated oven at 180 °,
This time I did not put grated cheese on the calorie issue, but if you prefer instead of grilling fish lasagna without cheese, you can add it.
We take the fish from the oven lasagna, served and tasted.
No hay comentarios:
Publicar un comentario