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Recipe Of The Week: Seabass and Artichoke Lasagna


(Fish Stock)

1 medium white onion

1 stalk of celery

1 medium carrot

1 clove of garlic

1 pinch salt.

2 sea bass

(Bescimella Sauce)

2 ½ tbsp of butter

2 1/2 tbsp of flour

4 1/4 c fish stock

2 pinches of salt


3 eggs

10.5 ozs flour

2 artichokes

Butter for greasing the pan

1 tbsp thyme

Olive Oil for garnish


Prepare Fish Stock:

Debone the sea-bass. In saucepan, add the fish bones, 1/8 c of olive oil, and one clove of garlic. Stir for 2 minutes. Add the onion, carrot, and celery and let cook on low heat for a few minutes. Next add 2 cups of cold water and 2 pinches of salt. You need enough cold water to completely cover the ingredients so add more cold water if needed. Simmer for 20 minutes. Then drain the stock and set aside.

Prepare Besciamella Sauce:

melt 2 ½ ounces of butter, then add 2 ½ ounces of flour. Stir for a couple of minutes then and 4 ¼ cups of fish stock and 2 pinches of salt. Stir until the besciamella is thick.

Remove outer layers of the artichoke until you arrive at the white part of the artichoke then cut the tip. With a tool, remove the “chokey” part. Place the artichokes in a pan and cook with oil and garlic for one minute. Add 1/3 c water and a pinch of salt. Cover the pan and steam for 20 minutes, or until you can insert the tip of the knife into the artichoke easily. Remove the artichokes and chop finely. Add the artichokes, artichoke water, cubed seabass and thyme to besciamella sauce and stir.

And this will be your filling…

Prepare The Pasta: Pour flour on working surface and make a fountain with a hole in the middle. Break the eggs into the middle of the fountain. Gently beat the eggs inside to absorb the flour. While beating the eggs, slowly add more flour with the tip of your fork. When all the flour is mixed and you have a dough consistency, knead the dough by pressing and folding– holding with the left hand and pressing with the right, then fold the dough over and turn. Repeat this process for 5 minutes. Let the ball of dough sit for 30 minutes in the fridge. Roll the dough out with a rolling pin into a long rectangular shape, careful not to roll to wide for the pasta machine. If you do not have a pasta machine, continue to roll with the rolling pin until you reach the desired thickness. Start on the thicker pasta setting and put the dough through the machine numerous times (changing the setting each pass), patiently reaching the desired thickness. Each time you will need to sprinkle flour on the pasta to keep it from sticking to the machine. Cut the dough into long rectangular pieces. Places the rectangular pasta pieces in boiling water for 30 seconds then immediately remove and place in a tub of cold water with a splash of oil.

In a greased baking dish, begin with a layer of pasta then add a layer of the lasagna filling. Continue layering until you reach the top of the baking dish. Cook in the oven at 480°F for 30 minutes. It is best to let it cool for one hour then serve because the pasta may fall apart otherwise. Drizzle with extra-virgin olive oil.

Buon appetito!

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