Fish Moussaka
Ingredients for Fish Moussaka
| Amount | Ingredient |
|---|---|
| 2 pcs | Eggplant |
| 800 grams | Zucchini |
| 2 pcs | Beefsteak tomatoes |
| 2 pcs | Garlic cloves |
| 1 pc | Pot thyme |
| 1 / 2 bunch | Parsley |
| 4 pcs | Cod fillets |
| 1 pc | Lemon (juice it) |
| 6 tbsp | Olive oil |
| 1 tbsp | Butter / margarine |
| 1 tbsp | Flour |
| 200 grams | Whipped cream |
| 250 ml | Milk |
| 2 tbsp | Parmesan cheese |
| some | Wild garlic and nettle |
| some | Salt and pepper |
Fish Moussaka Directions
The eggplant, tomatoes and zucchini into thin slices and cut brush. Salt eggplant and zucchini and wait until the water exits. Meanwhile, peel the garlic, chop or cut into thin slices. Thyme and parsley. The fish clean and moisten the juice of the lemons.
The first half of the eggplant and zucchini slices in olive oil, yellow-brown pile up and sauté in a baking dish. Bind sauté the garlic in melted butter, then flour and cream, if necessary. Boil all the chopped thyme and mix together the parsley and the Parmesan. Salt and pepper do not forget.
The first half of the eggplant and zucchini slices with half the sauce, cover. The entire cover with the fish fillets. The second half of the Auberingen and zucchini slices until golden brown and top up over the fish. This second half of the sauce with the pool. Then spread the tomato slices. Preheat the oven at 190 ° C and bake the moussaka about 40-50 minutes.
