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Description

Pike-perch-spinach lasagna. We had quite a lot of pike-perch and neither of us is a big cooker. (I'm more on the baking and delicacy side. ^^) Eventually though, I got annoyed, the Internet stated how pike-perch can be a mild but tasteful and somehow it just didn't appear so without a good recipe. And so I found this: kotiliesi.fi/resepti/kuhapinaa… (only in Finnish, sorry!) lasagna recipe. I personally find the fish lasagnas the most tasteful. My current favourite is still my mother's made perch lasagna.

Unfortunately the only good dish we had was round, but it doesn't affect the taste. XP

Did some slight changes for the recipe (like, did half of the amount given in the original, because we're no large family) but it was tasty none the less! Actually, the thing is almost eaten already.

The original:

250g spinach lasagna boards [The only spinach ones I found were 'Pirkka', instead of 'DeCecco' but I don't think it matters. xD)

For the cheese sauce:

1l milk

50g butter or margarine

1dl wheat flour                          [Used Graham wheat flour instead, because thoes aren't good for baking and had to be used...]

150g emmental cheese grate      [I only used emmental slices, because I saw no point of putting the grate since the recipe forgot it anyhow]

about 50g parmesan salt or herb salt   [The heck is that??? I only used 'normal' mountain salt, worked fine!]

500-600g pike-perch or perch fillets

citron juice                                   [Forgot about it, oops. xD]

2-4 carrots

1 broccoli                                     [Didn't have one!]

leek or a couple of spring onions     [Used leek and onions, only.]

Melt the grease, mix with wheat flour and add milk in small quantities. Mix along the bottom. Boil the white sauce for 5-10 minutes with a mild heat, occasionally mixing. Add the cheese grate.
Cut the carrots into long strips and boil them in slightly salted water. Boil the broccoli's bloom and the shred leek or spring onion in slightly salted water. A few desilitres of the boiling water can be added to the white sauce. [I put all the vegetables boiling at the same water and didn't use it in my sauce. Do as you like. ]
Season the fish fillets with salt or herb salt, black pepper and citron juice. Swipe the lasagna dish with oil and apply the spinach boards into their dish. Put a bit of the sauce on them, half of the fish fillets and again the lasagna boards. To the next layer similarly vegetables. Depending on the size of the dish you can do more vegetable- and fish layers. Put the white sauce on the topmost lasagna boards.
Cook in 200 °C in the oven 40-50 minutes. Cover with foil, lastly.

For the spring green lasagna you may add asparagus buds, boiled nettle or minced dill for the fish flavour. [Well, now it's not spring and I did none of this, but even if this was originally a spring-themed dish, I found the colours quite fitting for the autumn as well; green, orange, brown... ]

Provided you did everything well, a tasty meal should be waiting for you. Enjoy!

Description

Pike-perch-spinach lasagna. We had quite a lot of pike-perch and neither of us is a big cooker. (I'm more on the baking and delicacy side. ^^) Eventually though, I got annoyed, the Internet stated how pike-perch can be a mild but tasteful and somehow it just didn't appear so without a good recipe. And so I found this: kotiliesi.fi/resepti/kuhapinaa… (only in Finnish, sorry!) lasagna recipe. I personally find the fish lasagnas the most tasteful. My current favourite is still my mother's made perch lasagna.

Unfortunately the only good dish we had was round, but it doesn't affect the taste. XP

Did some slight changes for the recipe (like, did half of the amount given in the original, because we're no large family) but it was tasty none the less! Actually, the thing is almost eaten already.

The original:

250g spinach lasagna boards [The only spinach ones I found were 'Pirkka', instead of 'DeCecco' but I don't think it matters. xD)

For the cheese sauce:

1l milk

50g butter or margarine

1dl wheat flour                          [Used Graham wheat flour instead, because thoes aren't good for baking and had to be used...]

150g emmental cheese grate      [I only used emmental slices, because I saw no point of putting the grate since the recipe forgot it anyhow]

about 50g parmesan salt or herb salt   [The heck is that??? I only used 'normal' mountain salt, worked fine!]

500-600g pike-perch or perch fillets

citron juice                                   [Forgot about it, oops. xD]

2-4 carrots

1 broccoli                                     [Didn't have one!]

leek or a couple of spring onions     [Used leek and onions, only.]

Melt the grease, mix with wheat flour and add milk in small quantities. Mix along the bottom. Boil the white sauce for 5-10 minutes with a mild heat, occasionally mixing. Add the cheese grate.
Cut the carrots into long strips and boil them in slightly salted water. Boil the broccoli's bloom and the shred leek or spring onion in slightly salted water. A few desilitres of the boiling water can be added to the white sauce. [I put all the vegetables boiling at the same water and didn't use it in my sauce. Do as you like. ]
Season the fish fillets with salt or herb salt, black pepper and citron juice. Swipe the lasagna dish with oil and apply the spinach boards into their dish. Put a bit of the sauce on them, half of the fish fillets and again the lasagna boards. To the next layer similarly vegetables. Depending on the size of the dish you can do more vegetable- and fish layers. Put the white sauce on the topmost lasagna boards.
Cook in 200 °C in the oven 40-50 minutes. Cover with foil, lastly.

For the spring green lasagna you may add asparagus buds, boiled nettle or minced dill for the fish flavour. [Well, now it's not spring and I did none of this, but even if this was originally a spring-themed dish, I found the colours quite fitting for the autumn as well; green, orange, brown... ]

Provided you did everything well, a tasty meal should be waiting for you. Enjoy!