8 grams butter
1/4 large onion, peeled and chopped
1/4 fennel bulb, chopped, fronds set aside
1 teaspoon flour
1/4 teaspoon lemon rind
Freshly ground black pepper
200g red cod fillet, skinned and cubed
65g smoked salmon
150ml white sauce – made with 150ml milk, 10g gluten free flour, 10g butter, pinch of mace and seasoning
4 sheets gluten free lasagne
25g Parmesan cheese, grated
Melt the butter in a frying pan and fry the onion and fennel for 5 minutes. Sprinkle in the flour, stir well and cook for 1 minute. Add the lemon rind and stir in the cream to make a thick sauce. Season well. Add the cod and salmon and chopped fennel fronds.
Make the white sauce by whisking flour into milk. Add the butter, mace and seasoning. Whisk over moderate heat, bring to boil and simmer to thicken.
Set the oven to moderate 180 Celsius.
Grease an ovenproof dish, spoon half the fish mixture in the bottom, layer with 2 lasagne sheets and half the white sauce. Repeat the layers, finishing with white sauce. Sprinkle with sauce and bake for 45 minutes.
Enjoying watching the Bangladesh/NZ cricket test on TV. Kane Williamson and BJ Watling both got centuries and Trent Boult got 50. NZ finished all out first innings on 465. Trent Boult just got his 50th test wicket and Bangladesh were 1-1. Everyone except Sodhi, Bruce Martin and Corey Anderson (who are all in the tail) scored more runs than the Captain Brendon McCullum, who I think needs to learn how to bat properly and not be so aggressive. A captain should lead from the front and I don’t think that he does.