Lasagna Casserole with Blue Fish.
The dish I propose today is an elaborate dish in several parts and suitable for a festive day.
The main star is blue fish, in this case, horse mackerel, but you can use any type of fish, as long as it is filleted.
To this end, I include a video tutorial on how to fillet fish.
The process used to make the dish is similar to the classic Meat Lasagna Casserole, except for the absence of bechamel sauce. It is composed of fish ragout and mild provolone cheese.

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Difficulty: Medium
Cost: Economical
Rest time: 10 Minutes
Preparation time: 1 Hour 10 Minutes
Portions: 8
Cooking methods: Electric oven, Slow cooking
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

458.45 Kcal

calories per serving

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Energy 458.45 (Kcal)
Carbohydrates 39.90 (g) of which sugars 5.89 (g)
Proteins 35.35 (g)
Fat 18.79 (g) of which saturated 7.07 (g)of which unsaturated 4.94 (g)
Fibers 3.94 (g)
Sodium 1,072.60 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

2.2 lbs horse mackerel (Weighed already filleted or other blue fish)
1/2 cup Tropea red onion
3/4 cup Carrot
1 stalk Celery
6.3 cups Tomato puree
to taste Salt
1/4 cup extra virgin olive oil
9 oz egg lasagna (dry or 1.1 lbs fresh)
7 oz provolone
1/2 cup white wine (sweet)

A look at health

Tools

What we need to make

Cutting board
Knife
Pot large
Baking pan (medium rectangular)

Preparation

To make a good Lasagna Casserole with Blue Fish

These are horse mackerel fish, but you can use any type of blue fish, as long as they are fresh.
Remove the head and guts and then fillet them.
Follow the video tutorial above.
With the help of a good knife, chop the fillets as if they were ground veal.
Be sure not to do it with a food processor, otherwise it will become mushy.
Finely chop the onion, carrot, and celery stalk as finely as possible, and put them in a large and shallow pot with a drizzle of olive oil. Sauté for 3 minutes, stirring occasionally.
When the vegetables are well browned, add the chopped fish and stir to break it apart. As soon as it turns white, deglaze with the sweet wine and let it evaporate.
At this point, you can add the tomato puree, adjust the salt, lower the heat, and let it cook for 20 minutes.
After the time has passed, you can add the peas if you want, or you can skip this option. If you add them, continue cooking for another 5 minutes.
In the meantime, you can chop the provolone.
The sauce is ready; now we need to proceed as in a regular lasagna:
Put some sauce in the baking pan, and alternate layers of pasta with pieces of provolone and more ragout.
The last layer should be only sauce.
Keep aside some provolone and some ragout to complete the final garnish
Place a sheet of parchment paper over the baking pan, followed by a sheet of aluminum foil, and fold the edges.
Cook in a preheated oven at 350°F for at least 20 minutes.
At the end of cooking, insert a skewer; if it goes in, the lasagna is cooked.
Take it out, remove the paper sheets, and if it has dried a little, add the sauce you set aside and the provolone.
Put it back in the turned-off oven and wait the right time for the cheese to melt.
Bring to the table with the entire baking dish.
Here is the Lasagna Casserole with Blue Fish.