Cod lasagna with garlic muslin
Today we have prepared a dish that, although apparently small in size, is satisfying, nutritious and very tasty. Cod lasagna with garlic muslin, with the ingredients that we normally have in the refrigerator, you can prepare a luxury delicacy. Although you have to spend a little time, it is easy to do and the result is well worth it.
The ingredients 4 slices of fresh lasagna or twice as much if they are normal and smaller, 300 grams of cod loin flaked and to the point of salt, 1 zucchini, 6 mushrooms, 1 green pepper, ½ red pepper, 1 leek, 1 onion, 7 cloves of garlic, 2 large ripe tomatoes, 2 tablespoons of raw chopped almonds, 1 teaspoon of black sesame, 1 tablespoon of currants, parsley, 1 egg, 1 egg white, 3 canned piquillo peppers, a dash of milk cream, olive oil, sunflower oil, a mixture of five ground peppers, tabasco, a pinch of sugar and salt.
The preparation Prepare the lasagna sheets as indicated on the package, the fresh ones do not need preparation. Wash the vegetables and dice them, reserving them separately. Grate the tomatoes and add a pinch of sugar.
Toast the ground almonds with the black sesame in an ungreased pan and set aside. Put the raisins in a glass of water to hydrate them. In a frying pan with olive oil, lightly fry the red pepper, then add the green pepper, after a few minutes the onion and the leek.
When the latter begin to take color, add the garlic (4 cloves), the zucchini and the mushrooms, salt and pepper and continue cooking for a few minutes. Then add the crumbled cod and parsley, mix well and pour in the grated tomato, raisins and almonds with sesame. Sauté until the cooking juice is absorbed, add a few drops of tabasco, mix well and reserve.
Prepare the garlic muslin, put an egg, four fingers of sunflower oil, three cloves of garlic in the blender glass, removing the germ, and salt to taste, beat with the blender until achieving an "all i oli". Separately mount the egg white with a pinch of salt with the rods. Mix the all i oli with the whipped white carefully so that it does not fall.
In a greased baking dish, place a sheet of lasagna, cover it with the cod filling, put another sheet of pasta and continue with the filling, reaching three floors and ending with a sheet of lasagna. Cover this with the prepared garlic muslin.
Put the lasagna in the oven with the grill preheated to 200º C and let it gratin until lightly browned. Meanwhile, mash the piquillo peppers with a drizzle of heavy cream.
Serve the portion of lasagna with the pepper sauce.
The tasting Succulent dish that satisfies the most demanding palates with different textures and flavors in perfect harmony. We hope you like!