Cary Neffs Fish Lasagna With Tea Sauce Recipes

WHITE SAUCE SEAFOOD LASAGNA

Steps:

• Heat butter in a large saucepan over low heat until melted.
• Add garlic.
• Stir in flour and salt. Cook,stirring constantly until bubbly.
• Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly.
• Boil for 1 minute. Add mozzarella cheese,onions, basil and pepper.
• Cook over low heat until cheese is melted, stirring constantly.
• Spread about 1 1/2 cups of the sauce in an ungreased 9X13 pan.
• Top with UNCOOKED lasagna noodles, overlapping as needed.
• Spread the cottage cheese over the noodles.
• Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles.
• Spread seafood over this layer and top with another 1 1/2 cups of sauce. Cover with the last 5 lasagna noodles and top with all of the remaining sauce. If desired, top with 1/2 cup grated Parmesan cheese. Bake, uncovered at 350~F for 35 - 45 minutes or until the noodles are tender.
• Let stand for 15 minutes before cutting.
• Hope you love this as much as we do!!!

CARY NEFF'S FISH LASAGNA WITH TEA SAUCE

Steps:

• To make the sauce, warm cup orange juice with the lobster broth. Add the tea bags and steep. Meanwhile, place all the rest of the ingredients, except the remaining i cup orange juice, the cornstarch and the salt and pepper, in a pot and simmer for 5 minutes. Remove tea bags from tea mixture. Bring to a boil, reduce heat and simmer for 5 minutes.
• Whisk the cornstarch into the remaining orange juice to make a lumpless paste. Reduce the heat under the orange juice mixture to the lowest flame possible. Whisk in the cornstarch mixture and continue stirring until the sauce is clear and slightly thickened. Remove sauce from heat, taste and season with salt and pepper.
• To make the lasagna, preheat the oven to 400 degrees. Boil the lasagna noodles in salted water until tender, about 3 minutes for fresh sheets, 8 minutes for dried noodles. Combine all the cooked vegetables, season with salt and pepper, add the basil and parsley and set aside. Grill the fish over charcoal or broil.
• While the fish is cooking, cover the bottom of an 8-by-8-inch cake pan with a glaze of the tea sauce. Cover with noodles. Top with a layer of vegetables, using i of the mixture. Imagine cutting this, as you eventually will, into 4 portions. Put a heaping tablespoon of the cheese in the center of each imagined portion. Glaze lightly with more sauce.
• Keep adding layers of noodles. Spoon the sauce onto the lasagna and top with remaining cheese. Place the lasagna in the oven for 5 minutes, until the cheese is barely melted. Serve topped with the fish and drizzled with the sauce.

MIXED FISH LASAGNA

Steps:

• Cut the fish into 1 inch squares.
• Melt the butter in a fry pan.
• Add the onion and saute for 5 mins or so.
• Stir in the flour and mix well for a minute.
• Add the milk slowly so that no lumps form and bring to a boil.
• Remove from heat and add the bay leaf and the fish cubes.
• Mix well and keep aside for 20 minutes.
• ,covered.
• The fish will get partly steamed due to the heat.
• Now cook the lasagne sheets as per the packet directions adding the olive oil to the water that is salted and boiled.
• Drain well.
• Stir the fish and remove the bahy leaf.
• Add the chopped parsley and mix.
• Drain the sweet corn (if you are using easy cook lasagne you can add the liquid to the sauce) Stir in the sweet corn into the sauce and the seasonings to taste.
• Line a rectangular/ square ovenproof dish with a quarter of the sauce.
• Cover with a third of the lasagne add another layer of sauce and then the lasagne finishin with the sauce on top.
• Sprinkle the Cheese evenly over the dish and bake for around 45 minutes.
• at 200C (preheated oven) till the top is golden brown and the cheese is bubbling.
• Garnish with the parsley and serve hot.

CARY NEFF'S CHILEAN SEA BASS IN TOMATO-FENNEL BROTH

Steps:

• Warm a pan large enough for the fish over medium heat. Spray with oil, add the minced fennel, onion and garlic and saute, stirring frequently, until barely softened, about 3 minutes. Remove from heat.
• Add the Pernod. Return pan to high heat, which should ignite the Pernod. When the flame has died, or when the smell of alcohol is gone, add the wine. Add the tomatoes and tomato juice and simmer for 15 minutes. Taste and add salt and pepper. Puree in a food processor or blender, strain through a fine-mesh strainer and return to pan.
• Add the saffron, turn heat to medium low and slide in the fish. Spoon some sauce over each fillet. Cover and simmer until cooked, 10 to 15 minutes, depending on the thickness of the fillet. Serve garnished with the sauce and topped with the fennel fronds.

CHICKEN LASAGNA WITH WHITE SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Reserve 2/3 cup of the mozzarella cheese for the top layer of the lasagna. In a medium size bowl, combine remaining 1 1/3 cup mozzarella, soup and milk and set aside. In another medium size bowl, combine spinach, egg and ricotta. Mix well, then combine with soup mixture and mix all together.
• In the bottom of a 13x9 inch baking dish, spread 1/3 of the mixture. Spread 1/3 of the chicken over the mixture and arrange 4 lasagna noodles over mixture and repeat. Top with remaining 1/3 of mixture, chicken, noodles and reserved 2/3 cup mozzarella cheese and Parmesan cheese.
• Bake at 350 degrees F (175 degrees C) for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving.