Cold lasagna filled with anchovies and vegetables with an albacore mousse

3 h
Type of dish: Pasta, Fish, Vegetables
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Chinese wonton lasagne 5.0 ud
Cold marinated anchovies 0.5 kg
Basic ratatouille (Fine dining) 0.5 kg
Albacore mousse 0.175 kg
Cod brandade 0.15 kg
Gazpacho sauce 0.25 l
Bouquetiere of fresh vegetables 1.0 ud
Vinaigrette for the bouquetiere of fresh vegetables 0.06 l
See Recipe
Anchovies 0.5 kg
Table salt 15.0 g
Vinegar 0.25 l
Garlic, bulb 1.0 ud
Parsley 7.5 g
Olive oil 0.125 l
See Recipe
Onion 0.125 kg
Green pepper 0.125 kg
Red pepper 0.125 kg
Courgette 0.125 kg
Tomato 0.125 kg
Table salt 0.5 g
See Recipe
Bonito in oil, chunks 0.1 kg
Butter 0.025 kg
Table salt 1.0 g
Bechamel (roux 110) for villeroy or mousses 0.15 l
See Recipe
Cod loin 0.075 kg
Water 0.125 l
Potatoes 0.025 kg
Cream 0.05 l
Garlic, bulb 0.5 ud
Table salt 0.5 g
Extra virgin olive oil 0.025 l
See Recipe
Tomato 0.25 kg
Green pepper 0.005 kg
Garlic, bulb 0.25 ud
Basil 2.5 g
Table salt 0.25 g
Vinegar 0.003 l
Water 0.075 l
Olive oil 0.025 l
See Recipe
Curly endive 0.1 ud
Purple curly endive 0.1 ud
Oakleaf lettuce 0.1 ud
Red chicory 0.1 ud
Rocket 10.0 g
Watercress 25.0 g
Radish 0.025 kg
Cherry tomato 0.05 kg
See Recipe
Olive oil 0.05 l
Lemon 0.05 kg
Vinegar 0.005 l
Table salt 0.5 g
Elaboration

For the cold marinated anchovies:

For the ratatouille:

  • Cook everything separately.
  • Mix all the ingredients together and dress with vinaigrette.

For the pasta:

  • Cook the pasta in boiling water with salt and then cool.
  • Spread out on a previously greased tray.
  • Cut with the help of a rectangular pasta cutter.

Garnish:

Sauces:

SET UP

  • Pasta + anchovies + pasta + ratatouille + pasta + anchovies + pasta
  • 2 units per portion.

HOW TO PLATE UP

  • Place the lasagna on one side of the plate and the garnishes on the other.
  • Add the gazpacho and the vegetable bouquetiere with the vinaigrette to the lasagna.
Nutritional information (1 portion)
Energy
657.76
kcal
Carbohydrates
33.04
g
Proteins
30.81
g
Lipids
44.36
g
Fiber 4.2 g
Saturates 11.74 g
Monounsaturated fatty acids 22.39 g
Polyunsaturated fatty acids 7.66 g
Cholesterol 102.99 mg
Calcium 196.79 mg
Iron 4.98 mg
Zinc 1.11 mg
Vitamin A 237.85 ug
Vitamin C 69.94 g
Folic acid 108.3 ug
Salt (Sodium) 1840.78 mg
Sugars 10.65 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.