Saltfish Lasagna
Salt fish is usually cod, which is salted in large quantities to make it more durable. Dried salt fish used to be mainly an export item in Iceland and was traded with Portugal and Spain.
However, dried salt fish is now also available as food in Iceland. Basically you can use it like fresh salt fish, you just have to soak it in cold water for 3 to 4 hours beforehand.
Ingredients
800 g dried salt fish
3 Tbsp butter
4 Tbsp flour
500 ml milk
1 cm fresh ginger
1 pinch of pepper
2 stalks of leeks
8 lasagne plates
100 g grated cheese
Preparation
Soak the dried salt fish in cold water for about 3 to 4 hours, then rinse well and drain thoroughly.
Melt the butter in a saucepan. Add the flour and mix everything into a thick dumpling. Then add the milk in small portions while stirring constantly and bring to the boil briefly. Grate in the ginger and season with the pepper. (With salted fish it is not necessary to add salt to the sauce, the fish is salty enough!)
Wash and clean the leek, halve it and cut it into thin slices.
Also cut the salt fish into small pieces.
Place about a third of the leek in a shallow, fireproof baking dish, scatter the chopped fish over it and cover with a little sauce.
Place the first part of the lasagne sheets on top and layer the leek-fish sauce over them again, then add the lasagna sheets again and the leek-fish sauce over them again.
Finally, place the lasagna plates on top again, spread with the remaining sauce and cover with the grated cheese.
Bake in a preheated oven at approx. 350 °F (180 °C) upper and lower heat for approx. 30 minutes.
The lasagna is ready!
[Translated from here.]
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