Smoked Fish Lasagna with Capers and Potatoes


This is something I have wanted to try out for quite some time. I love a classic lasagna as much as the next person, not to mention a good fish pie always hits the spot. I believe there is a comfort correlation between fish pie and lasagna - both give you that feeling of contentment, like after a christmas meal.
Anyway, basically what I have done is take the filling of a fish pie and made a lasagna. Easy peasy. It was such a worthwhile experiment.

You will want to use a firm fish so it doesn't dissolve in the sauce. I used kingfish.


700 g fresh fish
500 g smoked fish
3 c milk
2 bay leaves
10 peppercorns
2 tbsp chives, chopped
125 g butter
125 g plain flour
3 eggs, hard boiled
2 tbsp Italian parsley
4 small potatoes, peeled and cubed
3 tbsp capers
Juice and zest of 1/2 a lemon
Salt and freshly cracked black pepper
1/2 c parmesan cheese
1 eggplant, thinly sliced and salted
2 bags spinach, pre cooked
1 box lasagna sheets

In a large saucepan add kingfish, bay leaves, 1tbsp chives and 250ml milk. Bring to the boil then lower heat to a gentle simmer. Cover and cook fish for about 4 minutes on each side. It should still be a bit pink in the middle. Strain the liquid and keep to one side. Discard bay leaves, peppercorns and chives. When cool enough to handle flake fish into large pieces and add to mixing bowl.

To make the béchamel sauce melt butter in a saucepan and add flour. Once combined, gradually add the fish liquid and remaining milk. Bring to the boil, then simmer for 3-4 minutes until thickened and cooked through. Season to taste.

To the fish add the smoked fish, parsley, remaining chives, potatoes, capers, lemon juice and zest. Season to taste. Pour over 3/4 of the béchamel sauce. Gentle combine as to not break up the fish.

With the remaining sauce, place back on the heat and add parmesan and heat till combined. Set aside

In a large dish, spoon mixture into base and spread to cover evenly. Layer lasagna sheets. Don't overlap otherwise they won't cook as well. Next cover lasagna with eggplant and spinach. Next layer of pasta sheets. Continue this pattern until you get to the top. You should have 3 layers of fish and 2 layers of spinach and eggplant. Place a final layer of pasta and using the remaining parmesan sauce, spread over evenly.
Cover with tin foil.

Place in a pre heated 200 degree oven.

Cook for 40 minutes. Remove tin foil and place under the grill for a further 10 minutes or until golden and crispy. Rest for 10 minutes before serving.

Serve. Enjoy.

I Love Smoked Kippers

Should cut perfectly

The best condiment ever.
Available from Moore Wilsons $8.49

Fresh fish purchased from Moore Wilsons. 700 g - $21.70

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