Italian Fish Lasagna

 

In Italy there are many variations of this recipe, even I have to admit that it changes on basis of products which I buy in fishmonger, anyway I never forget cuttlefish, because it gives a particular taste to lasagna, for all other ingredients you can use whatever you want.

Ingredients 4 people

1 big cuttlefish
2/3 slices of salmon
200g. smooth hound
8 king prawns
2 shallots
70g. butter
A bunch of fresh parsley
2 tablespoons of tomato paste
1 glass of white wine
Egg pasta for lasagna
béchamel
50g. Grated pecorino romano

Clean and wash the fish, lightly fry the butter, parsley and scallions chopped, add the pieces of cuttlefish and tomato paste, stir everything.
After 5 minutes, add the pieces of salmon and the smooth hound, I highly recommend you to remove plugs, leather and so on. Stir, add the shelled prawns, wine and raise the heat in order to evaporate the alcohol. Simmer until the cuttlefish will not be tender.
Remove from heat and with the mixer blend the mixture: be careful not to become a cream, if there remain some pieces of fish is better. Stir in béchamel, season with salt and pepper.

For the béchamel: use 2 doses of my basic recipe.

In a baking tray put some pieces of butter, spread a layer of pasta (which I recommend to cook before) pour over the mixture of fish and béchamel, then again spread a layer of pasta and so on until you will finish the sauce. At the end, sprinkle with cheese and few pieces of butter.
Bake in preheated oven to 250 degrees for about 20 minutes, serve warm with a fresh and fruity white wine. This lasagna is very light and has a very delicate taste.