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SEAFOOD LASAGNE

A SILKY AND FRUITY SAINT-EMILION WINE WITH SEAFOOD LASAGNA?


Main course
Print on the sheet
4
Number of servings
20 min.
Preparation time
40 min.
Cooking time
ingredients

80 g butter

1 or 2 stalks of celery

2 white onions

2 cloves of garlic

60 g flour

500 ml fish stock

250 g of Red Label cooked shrimp

200 g of cooked small clams

250 g of crab meat

125 g double cream

Espelette pepper

Sea salt

Fresh lasagna sheets

1 ball of Campana buffalo mozzarella

100 g grated cheese

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Illustration
preparation
  1. Slice the onions, chop the garlic and cut the celery into small pieces and fry in a little butter (15 g). Set aside.
  2. Prepare the fish stock (400 ml). Set aside.
  3. Melt the remaining butter in a saucepan over low heat then add the flour. Stir regularly for a few minutes before pouring the hot fish stock.
  4. Mix with a whisk, for about ten minutes on low heat.
  5. Add in the prepared shellfish and crustaceans as well as the vegetables. Pour 100 ml of the remaining stock.
  6. Season to taste with Espelette pepper and salt.
  7. Stir in the cream and mix.
  8. Preheat oven to 180 ° C.
  9. Assemble the lasagna in a dish, alternating fresh pasta sheets and sauce.
  10. On the last lasagna sheet, spread some of the sauce and sprinkle with cheese.
  11. Place in the oven for 25 minutes, until the cheese is browned.
  12. Serve.
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