Ingredients
For 6 portions
9pcs
Lasagne sheets
6
Smoked trout fillets 100 g each, skinned
100g
Pizza cheese, grated
For the ragout
500g
QimiQ Sauce Base
100g
Onion(s), brunoise
10ml
Olive oil
400g
Fennel, julienne
100ml
White wine
Salt and pepper
Balsamic vinegar, white
Italian herb mix
Garlic, squeezed
400g
Beef tomatoes, cored
Preparation
- Preheat the oven to 340° F (conventional oven).
- For the ragout, fry the onion in the oil until soft. Add the fennel and continue to fry for a few minutes. Douse with the white wine and reduce.
- Stir in the QimiQ Sauce Base, season to taste, bring back to a boil and continue to cook until the required consistency has been achieved.
- Add the diced tomatoes.
- Place the lasagne sheets in a greased oven-proof dish. Cover with a layer of ragout followed by a layer of trout. Repeat this procedure and finish with a layer of ragout.
- Sprinkle with the cheese and bake in the hot oven for approx. 30 minutes.
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