Sharing a meal with family and friends is something I really love doing. The conviviality of it all is something I would never give up. I often end up cooking big dishes or baking lots of goods that can be handed over to friends and shared over a glass of wine or an afternoon cup of tea.
This garden peas, spinach and cod fish lasagne I made recently is perfect for sharing with family members or friends.
Place the dish in the middle of the table, sit around together, help yourself to servings of lasagne, mixed leaves, maybe a nice glass of white wine and more than anything else, spend some time with you family and friends.
Sharing food is a wonderful thing indeed!
Ingredients (serves 6 to 8)
20g unsalted butter
2 shallots (thinly sliced)
400g cod fillets (boned)
100ml white wine
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
1. Preheat the oven to 220ºC.
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 minutes (it should be golden on top).
Cool down for 5 minutes before serving with a side of fresh mixed leaves salad.