Читать книгу Vegetable Kitchen - Bernhard Long - Страница 6

Serves 3 meals

250 grams of spinach (frozen)

3 redfish fillets (so to the. 130 grams)

3 green lasagne sheets

1 bunch scallions

2 cloves of garlic

1 tablespoon olive oil

Salt and freshly ground pepper

Pinch of nutmeg

2 tablespoons flour (so to. 40 grams)

500 millilitres of milk (1.5% fat)

1 piece Parmesan cheese (as the. 20 grams)

1 tablespoon cream cheese (13% fat)

½ untreated lemon

2 tablespoons flaked almonds (so to. 20 grams)

The preparation sequence

The spinach according to package instructions thaw. Then squeeze out and chop coarsely.

Redfish fillets rinse and pat dry.

Line a medium-sized rectangular casserole dish with baking paper and put the lasagne sheets side by side.

Wash spring onions with water, pat dry and chop into fine rings. Peel garlic and chop finely.

Heat the oil in a non-stick pan heat, sauté onions and garlic in it.

Spinach admit and cook 5 minutes, stirring over high heat. Add salt and pepper, nutmeg little rub it.

Spread sheets on the lasagne half of spinach. Fish fillets on top place, cover with remaining spinach.

Mix flour and milk in a saucepan with a whisk. Stirring constantly, bring to a boil at medium heat. Parmesan rub.

Parmesan, cream cheese and 2 teaspoons water stir in the milk mixture. From lemon, juice a few drops of juice to it. With salt and pepper from the mill and rub lightly with nutmeg to.

Sauce over the casserole pour and sprinkle with flaked almonds. In the heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) as to the. Cook and serve 30 minutes