Cold lasagna filled with anchovies and vegetables with an albacore mousse

3 h
Type of dish: Pastas, Fish, Vegetables
Temperature: Cold
Allergens
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cod brandade 0.15 kg
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
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)
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.