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Seafood Lasagne

Serves 4


50g butter
1 onion sliced
2 sticks celery, sliced
40g flour
150ml milk
300ml single cream
150ml white wine
finely grated juice and rind of 1 lemon
salt and black pepper
half a carrot, cut into thin matchsticks
350g white fish skinned and cut into chunks
350g salmon, skinned and cut into chunks
225g peeled prawns
30ml fresh chopped dill
100g grated parmesan cheese
9 sheets of lasagna


Preheat oven to 190ÂșC, gas mark 5. Melt butter in a large saucepan and saute onion and celery for 5 mins stirring occasionally until softened slightly. Stir in flour and cook for 1 minute. Gradually stir in milk, cream and white wine until sauce has thickened. Stir in lemon rind and juice and season to taste.Add carrots and simmer for 5 minutes. Put one third of the sauce into a separate saucepan and set aside.

Add all fish and dill into the remaining sauce and simmer gently for 6 minutes. Then stir in half the cheese. Put 3 sheets of pasta into base of large oven-proof dish.Spoon over half the fish mixture. Put 3 sheets of pasta on top and cover with remaining fish mixture. Top with the last 3 sheets of pasta and spread with the saved sauce and sprinkle with cheese. Bake for 35-40 minutes until golden.

Seafood Lasagne

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