Lasagna with pike-perch fillet

Ingredients for 4 servings:

• 400 g lasagna sheet(s)
• 100 g butter
• 500 g pike-perch fillet(s)
• 0.38 liters of white wine
• 40 g flour
• ½ liter vegetable broth
• 1 tsp curry
• 75 g Parmesan
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A different kind of lasagna

Cook the lasagna sheets in salted water according to the package instructions. Melt 50g butter in a pan and fry the fish fillets until golden brown. Then set the fillets aside. Deglaze the pan with half the wine and simmer for two minutes. Add the fillets back to the heat; do not return to the heat. Melt 50g butter in a saucepan and sauté with the flour for one minute, stirring constantly. Stir in the remaining wine, the stock, and 50g Parmesan cheese. Bring to a boil briefly and then set aside, stirring occasionally. Grease an ovenproof dish with butter and line the bottom with lasagna sheets. Spread a layer of cheese sauce on top. Then a layer of fish fillets, then spread again with cheese sauce. Alternate layers of pasta, sauce, and fish until there is no more fish left. Then simply pour the wine mixture over the lasagna. The last layer is a layer of lasagna sheets, spread with cheese sauce. This will prevent it from becoming too dry. Sprinkle with the remaining Parmesan cheese. Bake in a preheated oven at 160°C (convection oven) for about 20 minutes and serve immediately. Serve with a white wine.