Cod Lasagna with Colorful Vegetables

Cut the tomatoes and blanch (scald) with boiling water, rinse, skin and remove seeds. Rinse the fennel and remove the stalk. Remove the peel from the shallots and garlic. Chop the prepared ingredients into small pieces. Heat two tablespoons of olive oil and sauté the fennel, garlic and shallots. Add the tomatoes, season with salt and freshly ground pepper and set aside. Rinse the melanzane, remove the stalk and cut lengthwise into slices about 1 cm thick. Season the melanzane with salt, season with pepper and turn them in flour on the other side. Heat the remaining oil in a non-stick frying pan and roast the melanzane slices in it for about 1 minute on both sides. Drain on kitchen roll. Using a fillet knife, cut the cod diagonally into narrow slices and season lightly with salt. Preheat the oven to 200 degrees. Place the slices of melanzana in a greased gratin dish and spread the vegetables evenly on top.

Top with the cod and place in the oven (center) for 15-20 min. Boil the fish stock with Noilly Prat. Rinse the tarragon, shake dry and chop the leaves. Stir tarragon and crème fraîche into the sauce, season with salt. Arrange the lasagna on warm plates. Whip up the sauce with a hand mixer and pour it over the lasagna. Garnish with the dill tips.

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