Fish lasagna

Fish lasagna is a delicious, hearty and rather unusual dinner based on Jamie Oliver's recipe. The dish itself is quite simple, but quite time consuming. Shrimp can be substituted for smoked salmon. You can take any fish, white or red at your discretion. This lasagna will be delicious and will diversify your family dinners.

Ingredients

• 100 g butter
• 1 onion, peeled and chopped coarsely
• 2 medium carrots, peeled and coarsely chopped
• 3 celery stalks, chopped coarsely
• 1 bunch of parsley or dill, separate and save stems, finely chop leaves
• 1 bay leaf
• 1 slice smoked bacon
• 100 g smoked salmon, chopped
• 100 g peeled shrimp, chopped
• 100 ml white wine
• 850 ml milk
• 80 g wheat flour
• sea ​​salt to taste
• ground black or white pepper to taste
• 1/4 tsp ground nutmeg
• 8 sheets for lasagna, size 17x9 cm
• 600 g salmon fillet (cod, halibut) cut into small pieces
• 250 g cherry tomatoes, halved or large, finely chopped
• 70 g Parmesan or other hard cheese, grate
• sprinkling:
• 35 g bread crumbs
• parsley or dill
• zest of 1 lemon (optional)

Directions

1. Melt 20 g of butter in a deep saucepan. Add onions, carrots, celery, simmer over low heat for 10 minutes. Add bay leaves, bacon, parsley stalks and cook for another 15 minutes. Pour in wine, cook for a few minutes to evaporate alcohol. Add milk and bring to a boil. Remove from heat, cover and let it brew.
2. Chop the fish filling.
3. Strain the milk through a sieve just before preparing the béchamel sauce and reheat if it has cooled down. Dip the sheets for making lasagna in boiling water, cook until half cooked, pour cold water so that they do not stick together, and leave until the layers are assembled. Preheat oven to 180 degrees.
4. Melt the remaining butter in a saucepan. When it starts to foam, stirring thoroughly, gradually add flour. It is important to achieve a uniform consistency. Pour milk into the sauce one by one, stir well each time so that there are no lumps left. You should make a thick white sauce. Cook for a few seconds, the flour should be brewed. Remove from heat, add salt, pepper and nutmeg, mix well. To prepare the sprinkles, grind the bread crumbs with herbs and zest.
5. Grease the bottom of the dish with a thin layer of sauce, put lasagna sheets in one row, a quarter of the sauce on top, smooth. Top with a third of the fish mass with shrimp and smoked salmon, tomatoes and parsley. Sprinkle with 1/4 Parmesan.
6. Top with lasagna sheets, sauce and filling again. Repeat this sequence one more time. You should get 4 layers of paste and three layers of filling.
7. Spread the remaining sauce over the top, sprinkle with cheese and crumbs.
8. Cover the lasagna tin with foil. Bake for 30 minutes, then remove the foil and cook for another 15 minutes. The sauce should almost boil and the top should be golden.
9. Allow the sauce to calm down and stop bubbling, cut into portions and serve.