John Myers
Leo’s Fish Lasagne
The perfect leo’s fish lasagne recipe with a picture and simple step-by-step instructions.
- 400 g Carrots
- 3 Leek sticks
- 600 g Fresh fish fillet
- 2 tbsp Lemon juice
- 2 tbsp Dill
- 500 ml Fish stock
- 3 tbsp Sauce binder light
- 2 Egg yolk
- 100 ml Cream
- 3 tbsp Grated horseradish
- 9 Lasagne sheets
- 75 g Grated Emmental
- Salt pepper
- Cut the leek and carrots into slices, blanch for 2 minutes in boiling water and drain.
- Wash the fillet, dry it and cut it into slices. Season with lemon juice, salt and pepper and let it steep.
- Bring the fish stock to the boil, stir in the sauce thickener and cook for 1 min.
- Whisk the egg yolks with the cream and stir into the sauce. Season with salt, pepper and horseradish.
- Grease the lasagne dish, add a little sauce, alternately layer the lasagna sheets with vegetables, dill, fish slices and the sauce. Drizzle the last layer of lasagna with sauce and sprinkle with cheese.
- Bake the lasagne in a preheated oven at 180 ° for about 45 minutes.
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