Lasagna with Pointed Cabbage and Redfish

Lasagna with Pointed Cabbage and Redfish

Casserole

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Cook Time

1 h 10 min

Servings

4

Difficulty

Medium

Prep Time

50 Min

This Thermomix® recipe for Lasagna with Pointed Cabbage and Redfish is ready in 1 h 10 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This lasagna with pointed cabbage and redfish is a delicious alternative to the classic version. The tender fish harmonizes wonderfully with the slightly sweet pointed cabbage and the creamy béchamel sauce. I like to make it when I want to cook something special without spending hours in the kitchen. It is perfect for a cozy dinner with friends or family. The preparation is a bit more complex, but the result is worth it! If you like, you can add some grated cheese over the lasagna before it goes into the oven.

Ingredients (16 ingredients)

  • 10 piece Lasagna sheets
  • 2 piece Onions
  • 750 g Pointed cabbage
  • 2 tbsp Oil
  • 300 g Redfish fillet
  • Salt
  • Pepper
  • 30 g Butter or margarine
  • 30 g Flour
  • 0.25 l Organic vegetable broth
  • 250 g Whipping cream
  • 2 tsp Lemon juice
  • 1 pinch Sugar
  • 1 tbsp Capers
  • 4 piece Dill
  • Dill for garnish

Preparation (10 steps)

1

Prepare lasagna sheets

Thermomix® Setting
10 min/212°F/Speed 1, 3 min/212°F/Gentle stir speed 100

Add plenty of water to the mixing bowl and bring to a boil for 10 min./100°C/level 1. Add the lasagna sheets through the lid opening and cook for 3 min./100°C/gentle stirring level. Remove with a slotted spoon and place in a bowl with cold water.

600
2

Chop onions

Thermomix® Setting
3 sec/Speed 5

Peel, quarter and place 2 onions in the mixing bowl. Chop 3 sec./level 5. Push down with the spatula.

3
3

Sauté onions and pointed cabbage

Thermomix® Setting
3 min/248°F/Speed 1, 7 min/248°F/Speed 1 120

Add 2 tbsp oil to the onions in the mixing bowl and sauté for 3 min./120°C/level 1. Clean, wash, quarter 750 g pointed cabbage, remove the stalk and cut into strips. Add the pointed cabbage to the mixing bowl and sauté for another 7 min./120°C/level 1.

180
4

Add redfish

Thermomix® Setting
5 min/248°F/Speed 1 120

Wash 300 g redfish fillet, pat dry, cut into cubes and add to the pointed cabbage in the mixing bowl during the last 5 minutes of the cooking time. Sauté for 5 min./120°C/level 1.

300
5

Season pointed cabbage-fish mixture

Thermomix® Setting
10 sec/Speed 2

Season the pointed cabbage-fish mixture with salt and pepper in the mixing bowl. Briefly stir: 10 sec./level 2.

10
6

Fill lasagna pockets

Remove the lasagna sheets from the water, pat dry and fold lengthwise. Fill the lasagna pockets with the pointed cabbage-fish mixture and place side by side in a greased lasagna dish.

7

Prepare béchamel sauce

Thermomix® Setting
2 min/122°F/Speed 2, 2 min/212°F/Speed 2 50

Add 30 g butter or margarine to the mixing bowl and melt for 2 min./50°C/level 2. Add 30 g flour and sauté for 2 min./100°C/level 2.

120
8

Finish béchamel sauce

Thermomix® Setting
5 min/194°F/Speed 3 90

Add ¼ l organic vegetable broth and 250 g whipping cream to the mixing bowl and bring to the boil for 5 min./90°C/level 3 while stirring. Season with salt, pepper, 2 tsp lemon juice and 1 pinch of sugar.

300
9

Refine sauce

Thermomix® Setting
2 min/194°F/Linkslauf Speed 1 90 Reverse

Add 1 tbsp capers and 4 dill (chopped) to the mixing bowl and stir in for 2 min./90°C/reverse rotation level 1.

120
10

Bake lasagna

Pour the sauce over the lasagna and bake in a preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 20 minutes. Garnish with some dill if desired.

Finished cooking? Great! 🎉

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Created by

Katharina Wolf

Katharina Wolf

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Tags

#Fish #Vegetables #Hearty #Italian

Allergens

  • Gluten-containing cereals
  • Fishes
  • Milk
  • Celery

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