MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Cornelius Seafood Lasagna
Categories: Seafood, Pasta, Wine, Herbs, Cheese
Yield: 6 Servings

MMMMM--------------------------FISH RAG-------------------------------
50 g Unsalted butter
300 g White fish; skinned, in
- small chunks
300 g Salmon fillet; skinned, in
- small chunks
500 g Prawns; shelled
60 ml White wine
Fine sea salt & fresh ground
- black pepper

MMMMM-----------------------BÉCHAMEL SAUCE----------------------------
60 g Unsalted butter
60 g Plain flour; sifted
600 ml Whole milk
Fresh grated nutmeg
Fine sea salt

MMMMM------------------------TO ASSEMBLE-----------------------------
300 g Lasagne pasta; fresh
100 g Parmesan; grated

Melt the butter in a large saucepan set over a
medium-high heat. Once hot and bubbly, add the fish and
prawns and sauté for 5 minutes, until they change colour
on the outside

Pour over the wine and allow it to evaporate completely,
by which time the seafood will be cooked through.
Season, remove from the heat and set aside

Now, set the oven @ 200°C/400°F/gas mark 6 and butter a
medium-sized lasagna dish

While the oven is heating, prepare the béchamel sauce.
Place a deep, heavy-based saucepan over a low heat. Add
the butter and, once melted, whisk in the flour to
obtain a creamy, smooth, even mix (roux). While still
whisking, pour the milk over the roux in a thin stream
to avoid clumps

Cook your béchamel sauce, whisking all the while, until
dense and glossy - you’ll see that it’ll begin to stick
to your whisk. Season with a generous amount of nutmeg
and a pinch of salt

Now you can start layering your lasagna. Begin with a
spoonful of béchamel to coat the bottom of the dish.
Next, a layer of fresh pasta (avoid excessive
overlapping), followed by a layer of fish ragù and
another of béchamel. Carry on until you’ve used up all
your ingredients (there should be enough to make three
layers). Finish off with the béchamel

Dust the top of the lasagna with grated Parmesan and
transfer to the oven. Bake for about 30-35 minutes,
until bubbly on the edges and set on top

Allow the lasagna to rest for 10 minutes before slicing
and serving

by Valeria Necchio

RECIPE FROM: https://www.greatitalianchefs.com

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