Smoked trout, brinjal and goat’s milk cheese stacks

Fairlady
4 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
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Ingredients (11)

1.00 aubergine
fresh chillies — 573
375.00 g pasta — fresh lasagne sheets
200.00 g smoked trout — or salmon
200.00 g goat's milk cheese — sliced
150.00 g sun-dried tomatoes — chopped
SAUCE
50.00 g butter
30.00 ml fresh parsley — coarsely chopped
250.00 ml stock — chicken
45.00 ml lime juice
black pepper — freshly ground
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Method:

Lightly brush brinjal, cut into 8 thick slices, with olive oil and grill on both sides until golden. Cook lasagne sheets and cut into 8 cm squares. Place 1 sheet in the centre of each plate. Top with a piece of smoked trout, a brinjal slice and a slice of goat’s milk cheese. Top with another sheet of lasagne and layer as before. Finish with a piece of smoked trout crumbled goat’s milk cheese and a sprinkling of sun-dried tomato.
SAUCE
Heat butter, parsley, stock, lime juice and pepper in a saucepan. Drizzle over stacks and serve immediately.
Serves 4.



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