Fish Lasagna

Ingredients

• 150 g lasagne sheets
• 3 tomatoes
• 250 g shrimp (pre‑cooked)
• 250 g fish fillet of choice (e.g., cod, redfish…)
• 150 g grated Gruyère cheese
• 40 g Butter
• 40 g flour
• 100 ml fish stock
• 250 ml milk
• 2 tbsp Sour cream
• 20 ml Pernod
• 2 tbsp chopped dill
• nutmeg
• Salt
• freshly ground pepper

Instructions

1. 1.

   Cook lasagne sheets in plenty of boiling salted water according to package instructions, drain and set aside.

2. 2.

   Briefly blanch the tomatoes, shock them, peel, quarter, seed, and dice into small cubes.

3. 3.

   For the béchamel sauce, melt butter in a pot, sauté flour, then gradually whisk in milk and stock while stirring constantly; simmer gently for about 5 minutes. Stir in crème fraîche and Pernod, season with nutmeg, pepper, and salt. Add tomatoes and dill at the end.

4. 4.

   Cut fish fillets into bite‑sized pieces.

5. 5.

   Spread a layer of béchamel on the bottom of a baking dish. Arrange lasagne sheets, then add another layer of béchamel, fish, and shrimp. Repeat until all ingredients are used. Sprinkle with cheese and bake in a preheated oven at 180 °C (fan) for about 30 minutes until golden brown.