Open Lasagna of Red Mullet and Monkfish

A bean recipe for every taste:

(*) Recipe mixture for 4 people.

For the pasta dough, knead the egg, flour, durum wheat semolina, egg yolks, olive oil and salt in a food processor until smooth and elastic. Wrap the dough in plastic wrap and refrigerate for at least thirty minutes.

Roll out the dough into thin sheets with a pasta machine or pasta walker, dusting with a little flour. Brush half of the dough sheets with a tiny bit of water, top with the herb leaves at even intervals and cover with the remaining dough sheets.

Run the dough sheets repeatedly through the pasta machine until the desired thickness is reached. Cut twelve lasagna sheets about 6×5 cm from the dough and spread the sheets out on a tray sprinkled with semolina until ready to use.

For the filling, peel the beans from the shell and remove the bean seeds from the thick skin. Blanch in salted water, rinse when cool and drain on a colander.

Season the red mullet fillets with salt and pepper. Roast on the skin side with the monkfish medallions in a frying pan in the oil at low temperature for two to three min, turning once to the other side. Remove from the heat and finish cooking the fish in the remaining heat. Then remove from the frying pan and keep warm.

For the sauce, dab the fat from the frying pan and pour in the clear soup. Mascarpone, a little lime zest and garlic.

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