Subj : 7/28 Nat Lasagna Day - 3
To   : All
From : Dave Drum
Date : Tue Jul 26 2022 12:13:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Technically horrible stuff, but somehow very tasty.
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