Fish and pesto go well together, especially in this creamy lasagne.

Ingredients

• 1 leek, trimmed
• 1 bunch fresh spinach
• 500 grams skinless thick white fish fillets
• 350 grams skinless thick salmon fillets
• 50 grams butter
• 4 tblsp flour
• 1¼ cups fish or vegetable stock
• ¾ cup dry white wine
• ½ cup cream
• 2-3 tblsp basil pesto
• salt and pepper to season
• 400 gram packet fresh spinach lasagne
• ¼ cup grated parmesan cheese
• 2-3 tblsp toasted pinenuts

Method

1. Cut the leek in half lengthwise and wash thoroughly before slicing finely. Trim the stems from the spinach.
2. Blanch the vegetables in boiling water for one minute, drain and re-fresh in cold water. Dry on absorbent paper.
3. Cut the fish into 1 cm slices and keep refrigerated
4. Melt the butter in a saucepan and add the flour. Cook, stirring for one minute until frothy. Gradually stir in the stock and wine and cook until a smooth sauce is formed. Stir in the cream. Remove from the heat and stir in the pesto. Season with salt and pepper. Reserve ¾ cup sauce.
5. Spoon a little sauce over the base of a large lasagne dish and cover with a layer of fresh pasta. Pour over half the sauce and sprinkle half the fish on top. Layer half the spinach and leeks on top of the fish. Repeat these layers finishing with a layer of pasta.
6. Spoon the reserved sauce on top. Sprinkle over the parmesan cheese.
7. Bake at 180°C for 25-30 minutes until hot and golden. Garnish with the pinenuts.