- Recipe(s): Fantastic fish lasagna (page 78)
- Prep: Moderate
- Taste: Good
So…. life’s been busy lately. It’s been so long since I posted that I can’t quite remember what to do!
Anyway, we ate a lot more fish than is typical for us during our challenge of completing every recipe from Jamie Oliver’s ‘Cook with Jamie…’ There were a tonne of fish recipes in the book. Most of them were quite good but this one, which we made on November 8, 2014, fell a bit short. Perhaps it was because we were expecting it to be similar to a traditional lasagna. SPOILER ALERT…this is not a traditional lasagna.
The prep on this recipe is moderate, due primarily to the time requirement. The thing with this prep is, it’s not the typical things that take the time, such as chopping, peeling, slicing, etc. but rather your time is spent frying, adding, subtracting, simmering. You definitely have to ‘watch the pot’ on this one to ensure you don’t miss a stage or burn something beyond recognition. Once you have made it through all of the steps you can sit back and let it cook in the oven for about an hour or so.
Before I get into how the final dish tasted there are a few things I should point out:
- Rasher = A thin slice of bacon
- Definitely use a block of Parmesan rather than the pre-grated variety
The reason I point this out is because both can have a pretty big impact on the flavour of the dish. For example, a thicker cut of bacon will not cook down as much, meaning it will not render as much of the nice fat in the dish.
Anyway, the final dish was ok/good. Firstly, you really need to get over the fact that it is not a lasagna, in fact it is nothing like a traditional lasagna. To me, it was more like a fish pie, or something like that. Secondly, make sure you use a block of parmesan. We used the dried, pre-grated variety, because we had it in our fridge, and it just didn’t work that well. I know that parmesan is not generally used in a traditional lasagna, however, as it was the only cheese used in this recipe I feel that a fresh variety would have added more zip and provided a bit of creaminess. The one thing I did like about this recipe was the shrimp. I purchased them fresh from Granville Island – boy were they good. Unfortunately, they weren’t good enough to elevate the dish to the next level.
We would probably not make this again, mainly due to the payoff between the time required and the finished product.