Fish, with orange and lavender lasagna Recipe

Ingredients:

Lasagna noodles
* 1 egg
* 1 cup white wheat flour
* 2 tbsp water (or olive oil)
* salt (optional, to your taste)

Stuffing
* 1/2 lb. white fish fillets (sole, whiting ...)
* 1 cup milk
* 1 large tbsp infusion of lavender seaweed (dried or lavender)
* zest from one orange
* 2 large tbsp cornstarch
* 2 tbsp cream
* salt, pinch of nutmeg


Recipe for 4 portions

Instructions

1) Mix flour and salt together; make a well in center of the pile of flour, stir in the egg by turning the flour into the center. Add olive oil or water. Knead until the dough is firm and smooth. Wrap the dough in cellophane and chill for half an hour or more.

2) Cook the fish fillets in the milk, simmering them 3 minutes. Remove fillets and set aside.

3) Put the lavender into a tea infuser ball and put it in the milk, off the stove, along with the orange zest while still warm. Let steep 5 minutes. Remove the tea infuser, but keep the orange zests in the pan.

4) Whisk in the sauce the cornstarch to thicken the mixture, mixing over low heat, stirring constantly. When cooked, add the cream and adjust seasoning with salt and nutmeg. Add the fish cut into bite-size pieces and reserve the sauce.

5) Get the dough from refrigerator. The spread in the rolling mill (see advice above). Never mind that the dough pieces are not regular, it suffices that they have the same thickness. Make them dry out in the open for 30 minutes. Preheat oven to 450 °F.

6) Cook the pasta in boiling water for 2 minutes; drain.

7) In a greased up lasagna pan, alternate layers of lasagna and fish stuffing. Finish with a layer of lasagna covered with just a hint of sauce.

8) Bake this lasagna in the oven for 20 minutes, switching to broil for the last 5.