Basa lasagne bake: Difference between revisions

Latest revision as of 18:00, 8 December 2022

Chatting to some good friends about basa(Vietnamese river cobbler, pangassius, panga, a type of catfish) recently, inspired me to create this dish. Basa is a really tasty, firm white fish that is, to my mind, nicer than cod, sustainable and about half the price.

We have fresh eggs from the chickens to make the lasagne and the rest of the ingredients were knocking about taken from the garden.

This was a fabulous dish and will be made again!

Difficulty level 2 with bought lasagne, 3 with homemade pasta

Basa lasagne bake

Servings:	Serves 2
Calories per serving:	858
Ready in:	45 minutes or 55 minutes with fresh pasta
Prep. time:	15 minutes 35 minutes with fresh pastas
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	25th October 2012

Best recipe review Basa all the way 5/5 A nice idea for a lovely cut of fish. Better than cod in my mind. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

265 g fresh basa fillets, cut into thin strips
1 portion of fresh pasta rolled into 6 sheets
6 baby leeks, cleaned and trimmed
1 can lobster bisque (415 g)
150 ml sour cream
Splash of Tabasco sauce, if liked
Bunch of fresh fennel leaves
Bunch of fresh parsley leaves
sea salt and freshly ground black pepper
2 large tomatoes, sliced thinly
oilve oil

Mise en place

Make 1 portion of fresh pasta from this recipe and roll into sheets or use about 6 sheets of fresh or dried lasagne
Chop the baby leeks and blanche for 3 minutes in boiling water, drain.

Method

Add the sour cream to the lobster bisque, season, adding a splash of Tabasco if liked, season and mix well
In a medium-sized oven-proof dish, make up the lasagne in layers, using leeks, basa slices, fennel, parsley, a spoonful of sauce and a layer of lasagne
Top with a final sheet of lasagne
Pour the remaining lobster bisque mix over and jiggle the dish to distribute evenly
Finish with a later of sliced tomatoes, a drizzle of olive oil and seasoning
Bake for 30 minutes at 180° C (350° F - gas 4)

Oven-ready
The ingredients (a bigger dish was needed!

Serving suggestions

Serve with a green salad

Chef's note

The amount of liquid in this dish was perfect for using with fresh pasta. However, if using dried pasta I would pre-cook the sheets in boiling water first or it is likely to dry the dish out. Refer to the packet for times.

I've made this many times, however this time it looked as though there would not be quite enough liquid so I added half a glass of white wine (or dry sherry / water:50/50) and mixed that in before cooking. Yum!

We have the following tested lasagne recipes

Basa lasagne bake - a rather good fish lasagne
Prawn and crab lasagne bake - a seafood lasagne which is also good made with crayfish
Crabmeat and spinach lasagna - surf and turf (sort of!)
Lentil lasagne (TM) - a vegetarian lasagne made in a Thermomix
No pasta lasagne - using courgettes instead of pasta

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#basalasagnebake #lasagne #basa #leeks #tomatoes #lobsterbisque #sourcream #freshpasta #fennel #parsleyleaves #chickens

@@ Line 7: / Line 7: @@
 |description=Chatting to some good friends about basa(Vietnamese river cobbler, pangassius, panga, a type of catfish) recently, inspired me to create this dish
 }}
-<!-- /seo -->
+<!-- /seo -->Chatting to some good friends about [[basa]](Vietnamese river cobbler, pangassius, panga, a type of catfish) recently, inspired me to create this dish.  [[Basa]] is a really tasty, firm [[white fish]] that is, to my mind, nicer than [[Cod|cod]], sustainable and about half the price.
-{{Template:CookTools}}
+We have [[Fresh eggs|fresh eggs]] from the [[Chickens|chickens]] to make the [[Lasagne|lasagne]] and the rest of the ingredients were knocking about taken from the garden.
+This was a fabulous dish and will be made again!
+''Difficulty level 2 with bought lasagne, 3 with [[homemade pasta]]''
 {{recipesummary
 |TotalCalories = 1716
@@ Line 20: / Line 24: @@
 |PrepTime = 15 minutes<br />35 minutes with fresh pastas
 |CookTime = 30 minutes
-|Image = [[Image:Basa lasagne bake recipe.jpg|alt=Electus]]
+|Image = [[Image:Basa lasagne bake recipe.jpg|thumb|middle|none|alt=Electus]]
+}}
+<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
+<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
 <span class="review">
 <span class="reviewHeader">
-====Random recipe review====
+====Best recipe review====
 </span>
 ''<span class="reviewTitle">Basa all the way</span>''
@@ Line 32: / Line 41: @@
 <span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
-}}
+</tr></td>
-Chatting to some good friends about [[basa]](Vietnamese river cobbler, pangassius, panga, a type of catfish) recently, inspired me to create this dish.  [[Basa]] is a really tasty, firm [[white fish]] that is, to my mind, nicer than [[Cod|cod]], sustainable and about half the price.
+</table>
-We have [[Fresh eggs|fresh eggs]] from the [[Chickens|chickens]] to make the [[Lasagne|lasagne]] and the rest of the ingredients were knocking about taken from the garden.
-This was a fabulous dish and will be made again!
-''Difficulty level 2 with bought lasagne, 3 with [[homemade pasta]]''
 {{RecipeIngredients
@@ Line 69: / Line 72: @@
 | [[Bake]] for 30 minutes at 180° C (350° F - gas 4)
 }}
-<gallery widths=250px perrow=5>
+<gallery widths=250px heights=250px perrow=5>
 Image:Basa lasagne bake ready for the oven.jpg|thumb|300px|right|Oven-ready
 Image:Basa lasagne bake ingredients.jpg|thumb|300px|right|The ingredients (a bigger dish was needed!
@@ Line 92: / Line 95: @@
 [[Category:Boiled or simmered]][[Category:Baked or roasted]]
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