Millefeuille of lasagna with amberjack and vegetables
10 sheets of Barilla Lasagne
1 kg of sea yellowtail (whole)
1 bell pepper
200 g of cherry tomatoes
100 g of local olives
Basil and parsley to taste
30 g of extra virgin olive oil
1 glass of white wine
Salt and Pepper to taste.
For the cream
1 liter of fish broth
50 g of butter
50 g of flour 00
Put the Amberjack and all the vegetables previously cut into small cubes in an oven tray, add the pitted olives, extra virgin olive oil, salt and pepper.
Bake in the oven at a low temperature for about 30 minutes, halfway through cooking add the white wine and finish cooking.
In the meantime, prepare a fish soup, the procedure is identical to that of the béchamel (the fish broth replaces the milk in this case).
When the fish is cooked, take the Amberjack and peel it, paying attention to the bones, add to the fish pulp obtained, all the vegetables and the sauce derived from cooking the Amberjack.
At this point we can start composing the lasagna.
Start by placing a ladle of cream soup on the bottom of the pan with a few tablespoons of Amberjack sauce and vegetables, then put the first layer of lasagna two sheets per layer and repeat the operation five times.
Barilla lasagna does not need to be pre-cooked but must be used directly in the preparation, for this reason it must be very humid.
Bake in a moderate oven and let it rest for 15 minutes before serving.
Amberjack can be replaced with other sea fish such as sea bass or monkfish.