Peas, Spinach and Cod Lasagne

Peas, Spinach and Cod Lasagne Recipe

Ingredients (serve 6 to 8)

20g unsalted butter

2 shallots (thinly sliced)

400g cod fillets (boned)

100ml white wine

200g spinach

6 dry lasagna sheets

1 mozzarella ball

20g grated parmesan cheese

salt, freshly cracked pepper

For the garden peas bechamel sauce

40g unsalted butter

40g plain flour

500ml warm milk

1 pinch grated nutmeg

200g frozen garden peas

salt

1. Preheat the oven to 220ºC (200ºC fan).

Put 20g of butter in a large frying pan over a medium heat. When the butter is sizzling, add the sliced shallots and stir for 2 to 3 minutes. Place the cod fillets in the pan and cook for 3 minutes then turn them over. Cook for another 3 minutes then delicately break down the cod fillets with a wooden spoon.

2. Pour in 50ml of the white wine and simmer for 2 minutes. Add in the spinach one handful at a time. The spinach will wilt really fast so make sure you stir well after each time. At the end, add the remaining white wine and simmer for 3 to 4 minutes until all absorbed. Season with salt and set the pan of fish and spinach aside.

3. Put a medium saucepan over a medium-low heat. Add the 40g unsalted better and heat until it is all melted. Add in the flour and stir until it is well combined. Pour in the warm milk 100ml at a time, whisking constantly while doing so. Keep stirring until the sauce thickens and coats the back of a wooden spoon. When cooked, set aside.

4. Place a small saucepan of cold water over a medium heat. Bring to the boil and pour in the frozen garden peas. Bring back to the boil and simmer for 2 to 3 minutes. Drain the garden peas (retain 2 tablespoons of the cooking water).

5. Put the cooked peas in a food processor and puree lightly with two tablespoons of the cooking water (it does not need to be perfectly smooth, a bit of texture is nice too). Add the pea puree to the white sauce with a pinch of nutmeg and seasoned with salt, stir well. Mix 2/3 of the garden peas bechamel sauce with the fish and spinach.

6. To assemble the lasagne, use a large deep baking dish (approximately 20 x 30cm). Spread half of the fish and sauce mixture in the bottom. Place three lasagne sheets. Spread another third of the mixture then place three more lasagne sheets. Spread the remaining garden peas bechamel sauce. Tear the mozzarella ball over the sauce, sprinkle with the grated parmesan cheese and a bit of freshly cracked pepper.

Put on the middle shelf of the oven and bake for 20 to 25 minutes (it should be golden on top).

Cool down for 5 minutes before serving with a side of fresh mixed leaves salad.

Bon appétit!