Ingredients for 6 people:
500 g leaf spinach
1 onion
1 clove of garlic
1 tbsp oil
Salt, pepper, freshly grated nutmeg
½ bunch chervil
40 g butter
20 g flour
500 ml milk
a little lemon juice
300 g salmon fillet
300 g plaice fillets (without skin)
9 lasagne sheets, without pre-cooking
fat for the mould
50 g medium Gouda
30 g parmesan
Preparation:
1. Thoroughly wash and clean the spinach leaves and drain. Peel and dice the onion and the garlic. Heat the oil. Fry the onion and garlic in it. Add the spinach and season with salt, pepper and nutmeg. Cook the spinach for 5 minutes. Transfer to a sieve and drain well. Rinse the chervil, shake dry and chop finely. Mix into the spinach.
2. Heat the butter and sweat the flour in it. Deglaze with milk and cook for 5 minutes, stirring. Season to taste with salt, pepper and lemon juice. Rinse the fish fillets and pat dry.
3. Squeeze the spinach again with a wooden spoon. Grease a baking dish. Put three lasagne sheets in it. Spread a little sauce on top, cover with half the spinach and half the fish fillet and pour the sauce on top. Place three lasagne sheets on top again, spread with a little sauce. Place the rest of the spinach and the remaining fish on top. Pour a little sauce on top and cover with the remaining lasagne sheets and spread the rest of the sauce on top. Grate the cheese, mix and sprinkle on top. Bake in a preheated oven at 200 degrees (gas: level 3-4, fan oven: 180 degrees) for approx. 30 minutes.
Preparation time approx.: 45 minutes (plus baking time).
Nutritional values per portion approx.:
Calories: 597
joules: 2507
Protein: 46,1 g
Fat: 27,4 g
Carbohydrates: 42 g
(FoodCentrale by ddp images)
