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Gratinated and delicious, this recipe for spinach lasagna with two trout is also easy to make.
Ingredients for 4 persons :
- 600 g of sea trout steaks
- 1 shallot
- 1 onion
- 3 tomatoes
- 80 g butter
- 10 cl of white wine
- 400 g fresh spinach
- 10 sheets of lasagna
- 200 g slices of smoked trout
- 25 cl of liquid cream
- 20 cl of heavy cream
- 100 g grated Emmental
- Salt pepper
Spinach lasagna with two trout
- Peel, wash and chop the shallot and onion.
- Cut the trout staves into cubes.
- Wash the tomatoes. Remove their peduncles and cut them into pieces.
- Melt 40 g of butter in a pan, brown the trout. Add the shallot and onion, cook 3 minutes. Add the tomatoes to this mixture and pour in the white wine. Season. Simmer 10 minutes.
- Stem and wash the spinach (remove the damaged leaves). Drain them.
Cook them for 4 minutes in 30 g of butter. Remove excess water.
Preheat the oven to 200 ° C (th.7).
- Cook the lasagna sheets for 5 minutes in boiling salted water with coarse salt. Refresh in ice water.
- Butter a gratin dish, place a layer of lasagna sheets at the bottom. Distribute half of the contents of the pan. Add a layer of spinach. Cover with slices of smoked trout and pour in the previously seasoned liquid cream. Repeat the operation once with the rest of the ingredients, finishing with a layer of lasagna. Cover with heavy cream. Sprinkle with emmental.
Bake and cook for 20 minutes until the cheese is browned.
Read also: health benefits and virtues of spinach
- You can incorporate seashells into the contents of the pan.
- Sorrel can be used as a substitute for spinach.
Here is a dish simple in its preparation but rich in sensation that combines the firmness and dryness of the flesh of trout with the softness and sweetness of lasagna and cream. The acidity of the tomato, the vegetal notes of it and the spinach, the milky character of the Emmenthal, the smokiness of the fish bring contrast and complexity. Such dishes allow many pairings according to one's tastes and the style one seeks to enhance. A rosé from Provence will be discreet while highlighting the whole dish, but we can choose a white Burgundy from the Côtes de Beaune, such as a Saint Romain or a Saint Aubin, for its buttery notes and its roundness in order to accentuate these characters. On the contrary, with a Pouillly-Fumé, which by its mineral notes and its acidity will avoid a possible heaviness of the dish, we will bring freshness while reinforcing the smoked and vegetal notes of the dish. For fans of red wine, we can try a supple Bordeaux cuvée for its discreetly milky and vegetal notes.
Recipe: T. Bryone, Photo: C. Herlédan