Lasagna of Pike Perch and Spring Vegetables


Rating: 3.00 / 5.00 (3 Votes)


Total time: 45 min

Ingredients:











Instructions:

Cut the fillet into 4 oblong slices. Slice carrots and asparagus lengthwise, halve green onion lengthwise.

Sauté carrots and asparagus in butter for 3 minutes, remaining vegetables for another 5 minutes.

Mix crème fraîche and mustard.

Cook lasagna sheets until al dente, dry and place in a buttered ovenproof dish so that they rise over the edge.

Place fish on top of a salted and peppered layer of vegetables and cover with vegetables, spreading 2 tablespoons of mustard cream on top.

Fold the sheets over and cook at 225 °C on the 3rd rack from the bottom for 10 minutes. If necessary, brown briefly under grill function at the end.

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