Lasagna with smoked fish

8 sheets of lasagna
500 g smoked fillet of cod
600 ml milk
1 tbsp lemon juice
8 peppercorns
2 bay leaves
50 g grated cheese
25 g freshly grated feta cheese Parmesan
some shrimp for garnish
# For the sauce:
1 large onion cut into rings
1 large pepper cleaned and particulate
1 small zucchini sliced ​​
50 g flour
150 ml white wine
150 ml sweet cream or coffee cream
125 g cooked and peeled shrimp
50 g grated cheese
salt and pepper
50 g butter
Leaves of lasagna cook as directed on the package al dente and leave on kitchen paper. Smoked fish is put in a saucepan with the milk, lemon juice, bay leaves, peppercorns and parsley stalks and boil 10 minutes. Place a cheese and Parmesan and stir gently. The fish is removed from the milk, remove skin, cleaned bones and meat is chopped into pieces. The liquid is filtered. For the sauce Melt the butter. It stifles sliced ​​onions, cleaned and finely chopped pepper and sliced ​​zucchini, sprinkle flour, stir for about 1 minute until the bear, then add portions of dairy liquid, wine, cream and shrimp. Boil for 2 minutes and remove from the stove. Add cheese and salt and pepper. Spread baking dish with butter. Bottom pour the sauce on top and put 3 sheets, then again pour the sauce. Distribute the smoked fish, again sauce and lasagna sheets. The last layer of sauce sprinkled with grated cheese. Bake in preheated oven 25 minutes at 190 C until golden brown. Garnish with shrimp.
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24 Mar 2009