A lot has been known about the beneficial properties of fish. Fish is rich in various vitamins, micro- and macroelements, as well as essential for the body polyunsaturated fatty acids. The national cuisines of different countries have accumulated a large number of recipes for fish dishes that can be prepared at home.
It is necessary
- For the Marseille fish soup:
- - 1 kg of Mediterranean fish (dorado, sea bass, red mullet);
- - 150 g of onions;
- - 150 g of carrots;
- - 150 g celery stalks;
- - 100 ml of olive oil;
- - 150 g of tomatoes in their own juice;
- - 10 g thyme;
- - 2 bay leaves;
- - pepper;
- - salt.
- For lasagna with smoked salmon and red caviar:
- - 300 g of lasagna dough;
- - 150 g smoked salmon fillet;
- - 100 g of parmesan;
- - 200 ml of cream;
- - 3 cloves of garlic;
- - 20 g of parsley;
- - 80 g of red caviar;
- - salt.
- For tomato sauce:
- - 1 can (250 g of peeled tomatoes in their own juice);
- - ½ carrots;
- - ½ shallots;
- - 40 ml of olive oil;
- - pepper;
- - salt.
Instructions
Step 1
Marseille fish soup
Peel the fish, gut, rinse under running water and cut into large pieces. Pour 2-2.5 liters of water over them and cook until half cooked. Wash onions, carrots and celery, peel, cut into small cubes and fry in olive oil along with chopped tomatoes and thyme. Then add the fried vegetables to the saucepan with the soup and cook until the fish is cooked for about 15 minutes. At the end, season with salt and ground pepper, add the bay leaf.
Step 2
Lasagna with smoked salmon and red caviar
Make a classic Italian tomato sauce. To do this, heat the olive oil in a saucepan, pour in the tomatoes in their own juice, add the carrots and shallots, peeled and chopped into small pieces. Boil all ingredients until soft. Season with salt and pepper, mix everything thoroughly. Then add cream, chopped garlic and parsley to the sauce. Put on a low heat and evaporate to half the volume. Remove from heat and grind all ingredients in a blender until smooth.
Step 3
Cut the smoked salmon fillets into slices. Boil the layers of lasagna dough according to the instructions on the package in salted water until half cooked, then put them in cold water with ice for a few minutes. Then take out and dry the layers very well with a paper towel, otherwise the lasagne may turn out slimy. Pour some tomato sauce into a fireproof dish, then place a few plates of dough with salmon slices on them, add a little more tomato-cream sauce and sprinkle with grated Parmesan cheese. Continue to alternate the ingredients of the lasagna in this manner. Grease the last layer of pasta with sauce, sprinkle with Parmesan and place the dish in an oven preheated to 200 ° C for 10 minutes. Garnish the smoked salmon lasagna with red caviar when serving.
