Moussaka with cod or minced lamb

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Fish
1 baking potato, thinly sliced lengthwise
1 aubergine, thinly sliced lengthwise
1 courgette, thinly sliced lengthwise
6 tbsp. olive oil for frying the fruits

600 g cod fillets
2 tbsp. olive oil for frying the cod fillets and
1 large onion, chopped and
4 cloves of garlic, chopped

1 tin of chopped tomatoes, almost without moisture
small tin of tomato puree
4 tbsp. Thai Xing Fu sweet chili sauce
dl white wine
1 sprig of fresh oregano
Season with salt, pepper and ground cumin

For the white sauce
50 g butter and 50 g wheat flour and l milk
60g grated gruyera cheese or
60g grated parmesan cheese
1 egg yolk
1/4 tsp. grated nutmeg
Lamb
1 baking potato, thinly sliced lengthwise
1 aubergine, thinly sliced lengthwise
1 courgette, thinly sliced lengthwise
6 tbsp. olive oil for frying the fruits

500 g of minced lamb
2 tbsp. olive oil for frying lamb and
1 large onion, chopped and
4 cloves of garlic, chopped

1 tin of chopped tomatoes, almost without moisture
small tin of tomato puree
4 tbsp. Thai Xing Fu sweet chili sauce
dl. red wine
1 sprig of fresh mint
Season with salt, pepper and ground cumin

For the white sauce
50 g butter and 50 g wheat flour and l milk
60g grated gruyera cheese or
60g grated parmesan cheese
1 egg yolk
1/4 tsp. grated 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 right away, even though the recipes look almost the same, there is a big difference in taste, but both recipes taste great. The procedure is almost the same.

Preheat the oven to 180 degrees. Rinse the aubergine and courgette in cold water and dry them on kitchen paper and cut them into thin slices lengthwise. Squeeze a little lemon over. Lemon contains vitamin C, which acts as an antioxidant and prevents the aubergine and courgette slices from turning dark. Peel the baking potato and cut it into thin slices lengthwise. Now the three fruits must be fried on a pan in olive oil and it can be advantageous to fry them separately. Start with 1st layer: Potato. - 2nd layer: Aubergine. - 3rd layer: Courgette. Sprinkle the slices with a little salt when they are fried.

Fish:
Peel and chop the onion and garlic, fry it in 2 tablespoons of olive oil in a pan. Add chopped tomatoes almost without moisture, tomato puree, oregano and white wine while stirring. Let it all simmer uncovered on low heat for 5 minutes. Stir regularly. Season with salt, pepper and ground cumin. Finally, add Thai Xing Fu sweet chili sauce - taste as you go.

The cod fillets are sprinkled with a little salt and pepper and fried very briefly in a hot pan in olive oil. About 30 sec. on every side. The moussaka is then assembled as follows:

In an ovenproof dish greased with olive oil, put the 1st layer: Potato, above this fish fillet and tomato sauce. 2nd layer: Aubergine, above this fish fillet and tomato sauce. 3rd layer: Courgette, above this fish fillet and tomato sauce.

Lamb:
Peel and chop the onion and garlic, fry it in 2 tablespoons of olive oil in a pan. Add the minced lamb and brown it over medium heat while stirring. Season with salt, pepper and ground cumin. When the meat is browned and the liquid has evaporated, add chopped tomatoes almost without moisture, tomato puree, mint and red wine while stirring. Let it all simmer uncovered on low heat for 15 minutes. Stir regularly. Finally, add Thai Xing Fu sweet chili sauce - taste as you go.

In an ovenproof dish greased with olive oil, put the 1st layer: Potato, above this lamb-tomato sauce. 2nd layer: Aubergine, above this lamb-tomato sauce. 3rd layer: Courgette, above this lamb-tomato sauce.

Bechamel sauce:
Then melt the butter in a saucepan over medium heat. Remove the pan from the heat and stir in the flour. Dilute with milk while stirring vigorously and increase the heat so that the sauce boils for 2 minutes. Be careful it doesn't burn. Remove the pan from the heat and leave to cool, then stir in an egg yolk. Season with salt, pepper and nutmeg.

Grate the cheese and whisk it into the white sauce, pour the white sauce over the dish with Fish or Lamb. Bake for approx. 20 to 30 minutes at 180 degrees. If the surface becomes too dark, place a piece of aluminum foil over the last 5 to 10 minutes.

Serving: Served with a tomato salad, a good bread (sour bread with cumin) and a good white/red wine.

Garnish: Fresh oregano is the thing for fish and maybe prawns baked with the last 10 minutes. Fresh mint is the thing for lamb.

Drink: Same white/red wine as used for the dish.

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

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