Sea fish in pasta dough

Ingredients for 3 servings:

• 5 lasagna sheets
• 500 g tomato(s) (cocktail tomatoes)
• 1 cup crème fraîche with herbs
• 3 tbsp mixed herbs, chopped (chives, dill, parsley)
• 4 tbsp milk
• 400 g fish fillet(s) (pollock, plaice or redfish)
• some lemon juice
• 100 g cheese (hard cheese of your choice), grated

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Lasagna sheets filled with fish fillet and cheese – baked

Drizzle the fish fillet with lemon juice. After about 30 minutes, cut into pieces. Place the lasagna sheets in boiling salted water until pliable. Season the crème fraîche with the herbs and milk. Rinse the lasagna sheets with cold water and spread with the crème fraîche mixture. Place a piece of fish (or more depending on the size) in the center of each sheet and roll it up. Then wash the cherry tomatoes, halve them, and place them cut-side up in a baking dish. Arrange the fish parcels on top and sprinkle everything with cheese. Bake and cook in a preheated oven at 200°C for about 20 minutes. Reduce the temperature towards the end of the cooking time if necessary. Serve hot.