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Fish lasagne with spinach, asparagus and tomato sauce

Fish lasagne with spinach, asparagus and tomato sauce

The lasagne:

  • 400 g white fish (e.g. cod)

  • lasagne sheets

  • 100 g grated parmesan

  • 1 bunch of green asparagus

  • 1 bag of fresh spinach

Tomato Sauce:

  • 2 cans of peeled tomatoes

  • 1 can of concentrated tomato puree

  • 1 onion

  • 2 cloves of garlic

  • Fresh thyme

  • Fresh oregano

  • salt and pepper

  • 1 dl white wine

  • olive oil

 

Method:

  • Put 3 liters of salted water to the boil

  • Heat the plates in oven at 50 degrees

  • In a pot, melt the butter

  • Fry the fillets in olive oil, skinside down for 4-5 min in a medium hot pan

  • Season the fish with salt and pepper

  • Add a lid on the frying pan after 2 min

  • Cook the pasta for 4-5 min or until al-dente

  • Put pasta into a sieve

  • Save a little pasta water to eventually add to the butter sauce

  • Gently mix the pasta and the butter sauce

  • Add the walnuts

  • Serve on heated plates with lemonChop onion and garlic. Saute onions and garlic in oil. Add tomato paste and chopped herbs. Pour in white wine and let it reduce for a min. Add the peeled tomatoes and let it simmer form 15-30 min.

    Cheese Sauce:

    • 25 g butter

    • 2-3 tablespoons wheat flour

    • ca. 1/2 l milk

    • 100 g grated cheese

    • nutmeg

    • salt and pepper

    Melt the butter and add flour. Beat it smoothly and add the milk a bit at a time while whisking. When it has become creamy, add the grated cheese. Add nutmeg, salt and pepper to taste.

    Asamble the lasagna with tomato sauce, fish, spinach and asparagus. Finish it with the cheese sauce and grated parmesan. Bake it in a 200 degree hot oven for 30-40 minutes. Serve with a freshly made tomato salsa.

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