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Luxury seafood lasagne

Luxury seafood lasagne

Yields 1 Servings
occasions
Dinner, Christmas
dairy ingredients
Butter, Cheese, Cream
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Luxury seafood lasagne

INGREDIENTS

DIRECTIONS

1
Heat olive oil in a wide heavy based pan and sweat the shallots, celery, garlic, bay leaf and mushrooms. Add wine, simmer to reduce by half. Add 50g butter, then stir in the flour for 1 min.
2
Gradually stir in the fish stock to make a smooth thickened sauce, then pour in the cream. Season with salt, pepper, lemon juice and zest to your taste. Discard the bay leaf.
3
Just before cooking, bring the sauce to a simmer and add the fish for 2 minutes to par cook.
4
Grease a lasagne dish with butter, then place a layer of fresh lasagne sheets on the base. Spoon half of the fish mixture on top, then scatter over grated mozzarella. Cover with a sheet of lasagne, then repeat with a second layer of fish mixture and mozzarella cheese.
5
Cover with the final layer of lasagne and top with the remaining cream and parmesan cheese.
6
Transfer the lasagne to an oven preheated to 190°C fan and cook for 30 minutes until bubbling and the top is crisp and golden.

Ingredients Checklist

Instructions

1
Heat olive oil in a wide heavy based pan and sweat the shallots, celery, garlic, bay leaf and mushrooms. Add wine, simmer to reduce by half. Add 50g butter, then stir in the flour for 1 min.
2
Gradually stir in the fish stock to make a smooth thickened sauce, then pour in the cream. Season with salt, pepper, lemon juice and zest to your taste. Discard the bay leaf.
3
Just before cooking, bring the sauce to a simmer and add the fish for 2 minutes to par cook.
4
Grease a lasagne dish with butter, then place a layer of fresh lasagne sheets on the base. Spoon half of the fish mixture on top, then scatter over grated mozzarella. Cover with a sheet of lasagne, then repeat with a second layer of fish mixture and mozzarella cheese.
5
Cover with the final layer of lasagne and top with the remaining cream and parmesan cheese.
6
Transfer the lasagne to an oven preheated to 190°C fan and cook for 30 minutes until bubbling and the top is crisp and golden.
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