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  • smoked fish lasagne

    smoked fish lasagne

    --------------------------------------------------------------------------------

    caution! this dish may lead to a fight over who gets seconds!

    2 tbsp of olive oil

    1 tsp minced garlic

    1 small onion diced fine

    1/4 bell pepper diced extra fine

    hand full of mushrooms sliced

    14 oz can of diced tomatoes

    1 small zucchini or small yellow crookneck squash, sliced

    2/3 cup of stock(fish or vegetable)

    2 tbsp of butter

    1 1/4 cup milk

    1/4 cup of flour

    1 cup grated mozzerella cheese

    1/2 pound of boneless smoked fish, mullet, mackerel, amberjack etc, flaked or chunked

    1/2 pound of cooked lasagne noodles

    1 tbsp of parsley

    salt and cayenne pepper to taste

    heat oil in a pan and saute' the onion, garlic, and bell pepper till soft, add mushrooms and cook till soft.

    add parsley, tomato's, zucchini, and stock or water, simmer about 20 min or untill sauce thickens.

    over med heat heat butter and flour in a small saucepan, wisking constantly 4 to 5 minutes, add milk slowly constantly wisking till thickened (bechamel sauce). remove from heat and add half the cheese, stir till cheese melts smooth (mornay sauce), season with salt and pepper to taste.

    pour half of tomato mixture in bottom of 8" square or 9" round glass pan cover with noodles. pour 1/2 of cheese sauce over noodles to cover.spread fish over sauce.pour on remaining tomato mixture, cover with noodles, cover with remaining cheese sauce.

    bake at 375deg 35 to 40 min.

    remove from oven and cover with remaining cheese. broil for a minute or two to melt cheese

    enjoy
    76 25 \"Aenigma\"[br]73 17[br]Richland/Long Beach, MS[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=14182[br][br]17 project[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=56176

  • #2
    Sounds very good! I make a baked fish spagetti but never thought about lasagne
    David, New Kent, Va[br]



    [br]Project Thread: http://www.classicmako.com/forum/top...TOPIC_ID=21067[br]

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    • #3
      you could prepare this dish with just about any pasta layered in place of the lasagna, even macaroni.[]
      76 25 \"Aenigma\"[br]73 17[br]Richland/Long Beach, MS[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=14182[br][br]17 project[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=56176

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      • #4
        I'm gonna have to try this one too. The mararoni thing sounds really good.
        David, New Kent, Va[br]



        [br]Project Thread: http://www.classicmako.com/forum/top...TOPIC_ID=21067[br]

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        • #5
          Looks Good to me will give it a try.
          Perdido Key, FL[br]Birmingham, AL[br]\"Old age and treachery will always win out over youth and inexperience.\"[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=18523[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=22153

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          • #6
            Got a slight variation of this in the oven right now![]
            David, New Kent, Va[br]



            [br]Project Thread: http://www.classicmako.com/forum/top...TOPIC_ID=21067[br]

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            • #7
              take a couple pictures before it gets devoured[]

              I tweaked the recipe after Lisa pointed out some details that got left out[]
              76 25 \"Aenigma\"[br]73 17[br]Richland/Long Beach, MS[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=14182[br][br]17 project[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=56176

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              • #8
                take a couple pictures before it gets devoured[]

                I tweaked the recipe after Lisa pointed out some details that got left out[]
                76 25 \"Aenigma\"[br]73 17[br]Richland/Long Beach, MS[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=14182[br][br]17 project[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=56176

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                • #9
                  Too late for pics Leo, it was good and the fam tore it up. Very interesting flavors, thats for sure.

                  I thought the king dip was spectacular and so did everyone who tried it.
                  David, New Kent, Va[br]



                  [br]Project Thread: http://www.classicmako.com/forum/top...TOPIC_ID=21067[br]

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                  • #10
                    quote:


                    Originally posted by triplecrownnc


                    Too late for pics Leo, it was good and the fam tore it up. Very interesting flavors, thats for sure.


                    I thought the king dip was spectacular and so did everyone who tried it.


                    interesting in a good way?

                    it's a little something different that almost nobody has had before

                    the lasagne also works with leftover grilled fish if you don't care for the smoke flavor[]
                    76 25 \"Aenigma\"[br]73 17[br]Richland/Long Beach, MS[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=14182[br][br]17 project[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=56176

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                    • #11
                      Very good, I would do it again. I think I over reduced the sauce a little but being the crticial type, only I thought so. There is next to none left and that is a good sign!

                      You have left over grilled fish?
                      David, New Kent, Va[br]



                      [br]Project Thread: http://www.classicmako.com/forum/top...TOPIC_ID=21067[br]

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                      • #12
                        when we cook half of a 15lb fish on the half shell for three diners we do have leftovers[]

                        and it doesn't take much[]

                        what did you vary?

                        you need to reduce the sauce or the lasagne will be "sloppy"
                        76 25 \"Aenigma\"[br]73 17[br]Richland/Long Beach, MS[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=14182[br][br]17 project[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=56176

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