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Fish Moussaka

Fish Moussaka

Ingredients for Fish Moussaka

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.


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