The perfect transition from spring to summer, this open lasagna is light and embraces beautiful seasonal produce: the peas, wild garlic and delicate red mullet. If red mullet isn't available to you, you can easily swap it with sea bass or other white flaky fish, and also add clams or mussels if you like.
Prep in 30 minutes, cook in 10 minutes
Prepare the fish stock
- Heat the oil in a large pot over medium, sweat the shallot with the celery, and roast the fish bones for 3-4 minutes.
- Add the wine, stir, and allow the alcohol to evaporate.
- Add the water with the saffron, nori, thyme and bay leaf and simmer for 20 minutes. Skim the impurities that appear at the surface and keep the water to a simmer.
- Turn the heat off and allow to cool. Once cooled, sieve the stock in to a clean pot and warm. Adjust seasoning.
To prepare the lasagna
- Bring a large pot of water to a boil and salt.
- Cook the lasagna to package instructions.
- In the meantime, in a non-stick pan, heat the olive oil over medium and cook the mullet skin side down about 3 minutes (depending on the size of your fish).
- Half way through cooking, add the garlic leaves and lightly fry in the oil.
- Add the green peas and ladle in the hot stock.
Place 2 sheets of lasagna at the bottom of two shallow bowls and top with the red mullet. Add some warm broth and losely cover with a sheet of lasagna. Top with the peas and garlic flowers. Enjoy :)
For the saffron fish stock
This yields about 1 liter of fish stock, which you can portion and freeze for later use.
- 2 tbsp olive oil
- 1Kg of fish bones, head / tail
- 1 shallot, chopped
- 2 branches of celery, roughly chopped
- 1/2 sheet of nori
- A small pinch of saffron
- 10cl dry white wine
- 1-2 sprigs of thyme
- 1 bay leaf
- 1.5 L of cold water
For the lasagna
- 1 tbsp rock sea salt
- 6 sheets of lasagna
- 2 tbsp olive oil
- 2 fillets of red mullet, scaled and deboned
- 1 cup of fresh green peas (frozen is ok)
- 1 leaf of wild garlic and the flowers