Ingredients:
300 g./10 oz. fresh pasta for lasagne
500 g./1 lb. 2 oz. bass fillets
1 liter/2 pt. béchamel sauce
150 g./5 oz. butter
sage
grated Parmesan cheese
superior quality white flour
seasoning
Preparation:
Coat fish fillets in flour and cook in a pan with butter and sage; remove from flame together with sauce. Prepare traditional béchamel sauce; cook the pasta in boiling salted water. Line an oven tray with butter, cover the bottom with part of the béchamel sauce, place a layer of pasta on it, then a few fillets with their sauce, cover with béchamel and grated Parmesan, continuing in layers until they are finished, ending with béchamel and Parmesan. Place in oven at 180° for 30 minutes.
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