Creme de Citron
  • BLOG
  • ABOUT
  • LIFESTYLE
  • TRAVEL
    • AMERICA
    • ASIA
    • EUROPE
    • OCEANIA
  • FOOD
    • EAT >
      • SAVOURY
      • SWEET
    • DRINK
  • SHOP
    • PRINTS

Garden Peas, Spinach and Cod Lasagna

10/4/2014

0 Comments

 
Garden Peas, Spinach and Cod Lasagne Recipe
I was recently reminded of family traditions that used to punctuate my childhood such as Sunday night dinners consisting of savoury galettes and sweet crêpes. Most of those traditions happened at the dinner table. And one of them in particular was the time spent together at dinner time every night of the week (until I started college and then it would be just Friday and Saturday nights when I was home). We would always wait for everybody to be home before sharing our meal together and chat about the day. Sometimes, there would be silence, often after a long tiresome day or through stressful times. But the important thing is we were eating together through chatter or silence.
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.
It is a lovely fresh dish that changes a bit from the usual meat lasagne by using instead some delicious Spring garden peas, spinach and cod. It would also make a wonderful vegetarian lasagne when removing the fish.
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!
Garden Peas, Spinach and Cod Lasagne Recipe
Garden Peas, Spinach and Cod Lasagne Recipe
Garden Peas, Spinach and Cod Lasagne Recipe
Garden Peas, Spinach and Cod Lasagne Recipe
Garden Peas, Spinach and Cod Lasagne Recipe

Ingredients (serves 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.
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.


Bon appétit!
Read more on Crème de Citron:
Almond and Parsley Crumbed Cod - On cremedecitron.com
Baked graffiti aubergines - On cremedecitron.com
Baby new potatoes pizza - On cremedecitron.com
Irish croque-monsieur - On cremedecitron.com
0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Picture
    Picture
    Picture
    Picture

    Hello! I’m Yolene, a French blogger based in Belfast, Northern Ireland.
    Welcome to my blog Crème de Citron. This is where I share lifestyle, travel and food stories.

    Copyright © Yolene Dabreteau, unless otherwise stated. All rights reserved.
    Content and images cannot be used without my permission.



    CATEGORIES

    All
    America
    Asia
    Autumn
    Beverage
    Christmas
    Dessert
    Europe
    It's Saturday!
    Lifestyle
    Oceania
    Recipe
    Savoury
    Sweet
    Travel
    Winter

    Archives

    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    August 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    July 2015
    May 2015
    April 2015
    January 2015
    December 2014
    November 2014
    September 2014
    August 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012

Content, text and photography are protected by Copyright © Yolène Dabreteau - All rights reserved.