Moussaka with cod or minced lamb

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Fish
600 g cod fillets
2 aubergines, sliced
2 tbsp. olive oil for frying onions
4 tbsp. olive oil for frying eggplant
4 cloves garlic, minced
1 large onion, chopped
1 can diced tomatoes (almost) without wetting
1 small can tomato paste
4 tbsp. Thai Xing Fu sweet chili sauce
1 glass of white wine
1 bunch of fresh oregano
Season with salt, pepper and ground cumin

To the white sauce
50 g butter and 50 g wheat flour and ˝ liter milk
60g grated parmesan cheese
1 egg yolk
1 pinch or 2 of nutmeg
Lamb
500 g minced lamb
2 aubergines, sliced
2 tbsp. olive oil for frying onions and minced lamb
4 tbsp. olive oil for frying eggplant
4 cloves garlic, minced
1 large onion, chopped
1 can diced tomatoes (almost) without wetting
1 small can tomato paste
4 tbsp. Thai Xing Fu sweet chili sauce
1 glass of red wine
1 bunch of fresh mint
Season with salt, pepper and ground cumin

To the white sauce
50 g butter and 50 g wheat flour and ˝ liter milk
60g grated parmesan cheese
1 egg yolk
1 pinch or 2 of nutmeg
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Recipe No. 73
Moussaka with cod or lamb
Moussaka with cod or lamb

Procedure without liability: Let it be said at once, although the recipes look almost identical, there is a big difference in the taste, but both recipes tastes excellent. The procedure is almost the same.

Preheat oven to 200 degrees. Cut the eggplants into (thin) slices and squeeze a lemon over. Lemond contains vitamin C, which acts as an antioxidant and to make the eggplant slices not being dark. Sprinkle the slices with salt in a colander, cover with a plate and a weight. Let stand in a cool place for half an hour to dehydrate eggplants.

Fish:
Peel and chop the onion and garlic, sauté it in 2 tablespoons olive oil in a saucepan. Add the diced tomatoes (almost) without liquid, tomato paste, oregano and a glass of white wine while stirring. Let it all simmer uncovered on low heat for 5 minutes. Stir occasionally. Season with salt, pepper and ground cumin. Add the last Thai Xing Fu sweet chili sauce.

Lam:
Peel and chop the onion and garlic, sauté it in 2 tablespoons olive oil in a saucepan. Add the minced lamb and brown it over medium heat, stirring. Season with salt, pepper and ground cumin. When the meat is browned and the liquid has evaporated add chopped tomatoes (almost) without liquid, tomato paste, mint and a glass of red wine while stirring. Let it all simmer uncovered on low heat for 15 minutes. Stir occasionally. Add the last Thai Xing Fu sweet chili sauce.

Melt then the butter in a saucepan over medium heat. Remove the pan from the heat and stir in the flour in. Dilute with milk while stirring vigorously and increase the heat so the sauce boil for 2 minutes. Be careful it does not burn. Remove the pot from the heat and leave it to cool.

Swirl eggplant slices and dry them thoroughly in a towel. Heat 4 tablespoons of olive oil in the pan and fry the slices until they are golden. Drain them on a paper towel. Another possibility is that the deep-frying them in oil.

Fish:
Eggplant slices roof shared in the bottom of an ovenproof dish. Cod fillets are placed over and the fish dripped with a little lemon. Onion and tomato mixture spread over the aubergines and cod.

Lam:
Eggplant slices roof shared in the bottom of an ovenproof dish. Mix meat sauce over the eggplant slices.

Grate the cheese and whisk in the white sauce with egg yolk, pour the white sauce over the eggplant layered with Fish or Lam. Bake for approx. 30 minutes at 200 degrees. If the surface becomes too dark, place a piece of aluminum foil over the last quarter.

Serving: Serve with salad, good bread (sour bread with caraway) and a good white/red wine.

Garnish: Fresh oregano is suitable and maybe shrimp baked in the last 10 minutes. Fresh mint is suitable for lambs.

Drinks: The same white/red wine that is used for moussaka dinner.

Hint: Other types of lean fish can also be used.

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