• St. Cornelius 05

    From Dave Drum@1:3634/12 to All on Sun Sep 15 17:22:00 2019
    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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