Fish and Cabbage Stalk Lasagna

(*) for a wide ovenproof dish of 2 1/2 liters, greased, should offer for 4 people White sauce: warm butter. Saute flour until soft, stirring with a whisk over medium heat, flour should not take color. Pull frying pan from the plate. Pour in soup all at once, bring to a boil while stirring, reduce heat, gently simmer for ten minutes. Add cream, bring to boil, reduce temperature,

simmer gently for two minutes until the sauce is creamy. Add dill and lemon zest, season.

Cabbage stems: Chop leaves from stems, cut stems and leaves into strips about 1 cm wide. Warm butter, sauté shallot and garlic, add stems and sauté for about ten minutes. Add leaves, continue to steam for approx. three minutes, season.

Fish fillets: rub dry with kitchen roll, season, sprinkle with dill.

Layering: pour a quarter of the sauce into the prepared dish, place three lasagne sheets on top. place a third of the cabbage stems, then a third of the fish fillets on top. Continue like this until everything is used up together. Finish with fish and sauce.

Bake: 35 min. in the middle of the oven heated to 200 degrees.

Serve: Arrange fish and cabbage stalk lasagna on hot plates, garnish with lemon.

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