Mackerel and Mushroom Lasagna Recipe
Category: Main Course (Primi Piatti)
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Egg Lasagna Sheets | 500g |
| Mackerel | 900g |
| Garlic | 1 clove |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Finferli Mushrooms (or Golden Chanterelles) | 600g |
| Leeks | 150g |
| Celery | 50g |
| Carrots | 50g |
| White Onions | 50g |
| Whole Black Peppercorns | 6 |
| Bay Leaf | 1 |
| Extra Virgin Olive Oil | 160g |
| White Wine | 50g |
| Water | 1L |
| All-purpose Flour | 100g |
Instructions
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Prepare the Mackerel:
Start by cleaning the mackerel. Rinse the fish under cold water and remove the tail and side fins near the head. Flip the fish over and remove the other side fins as well. Make a clean cut at the base of the head, then carefully make an incision along the back of the fish, cutting horizontally. Turn the fish over and repeat on the other side to remove the second fillet. Use kitchen tweezers to remove the bones. Once the fillets are cleaned, carefully remove the skin from each piece by gently running a knife between the skin and the flesh. Place the fillets in a covered bowl and refrigerate for later use.
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Prepare the Broth:
While the fish fillets are chilling, prepare the broth. Wash and dry the celery, carrots, onions, and bay leaf. Roughly chop the vegetables. Heat a tablespoon of olive oil in a large pot, and sautΓ© the vegetables for 1-2 minutes. Add the fish scraps (bones and skin) to the pot and cook for an additional minute. Deglaze the mixture with white wine, allowing the alcohol to evaporate. Add the water and peppercorns, and bring the mixture to a simmer. Let it cook for 30-40 minutes to extract the flavors. Once done, strain the broth and set it aside. -
Make the Bechamel Sauce:
In a large non-stick pan, heat 60g of olive oil. Slowly add the flour while stirring constantly with a whisk to create a smooth roux. Gradually add the prepared fish broth, continuing to stir to prevent lumps. Keep cooking on low to medium heat until the sauce thickens to a creamy consistency. Once ready, remove from heat, transfer to a bowl, and cover with plastic wrap to prevent a skin from forming. Let it cool in the refrigerator. -
Prepare the Mushroom and Fish Filling:
For the lasagna filling, cut the mackerel fillets into small chunks and slice the finferli mushrooms into thin slices. Heat the remaining olive oil in a non-stick skillet over medium heat and sautΓ© a whole garlic clove until golden brown. Remove the garlic and add the sliced leeks. Cook for 2-3 minutes until they soften, then add the mushrooms, seasoning with salt and pepper. Allow the mushrooms to cook down for about 6 minutes until tender. Remove from heat and set aside. -
Assemble the Lasagna:
Preheat your oven to 200Β°C (or 180Β°C for a fan-assisted oven). In a baking dish, spread a thin layer of bechamel sauce on the bottom. Arrange a layer of lasagna sheets on top, covering the sauce completely. Then, spoon a layer of the mushroom and mackerel filling over the lasagna sheets, followed by another layer of bechamel. Continue layering in this manner: lasagna sheets, bechamel, mushroom-fish filling, and repeat until all ingredients are used, finishing with a layer of lasagna sheets and a final coating of bechamel sauce. -
Bake the Lasagna:
Drizzle a bit of olive oil over the top of the lasagna before placing it in the oven. Bake for 20 minutes (or 10-12 minutes if using a fan oven). The top should be golden and bubbling when itβs done. -
Let it Rest and Serve:
Once out of the oven, let the lasagna cool for a few minutes at room temperature to set. Slice into portions and serve hot, enjoying this unique twist on a classic lasagna with mackerel and mushrooms.
This Mackerel and Mushroom Lasagna is a delightful and savory twist on the traditional Italian dish. It combines the richness of mackerel with the earthy taste of finferli mushrooms, all nestled between layers of perfectly cooked lasagna sheets and creamy bechamel sauce. The result is a dish that’s flavorful, satisfying, and sure to impress your guests.
Cooking Tips:
- For an extra touch of flavor, try adding fresh herbs like thyme or rosemary to the broth for a more aromatic base.
- If you can’t find finferli mushrooms, you can substitute them with other mushrooms like chanterelles or cremini for a similar texture and flavor.
- Allowing the lasagna to rest before serving helps the layers settle, making it easier to slice and serve.
Enjoy your gourmet lasagna!
