Seafood Lasagne      
by Anne Lawlor
Choose from prawns, mussels, oysters, crab, lobster, clams, salmon, trout, cod, haddock, tuna, scallops and skate or other fish, depending on how much you want to spend. Have a mixture of just four of these. Mussels and clams should be removed from their shell and all large pieces of fish should be skinned, boned and cut into even pieces. Make sure you dry the fish with kitchen paper. You’ll need a deep lasagne or roasting dish about 30X20cm.

4 tbsp olive oil
200g butter
1 onion, chopped
1 fennel bulb, trimmed and chopped
2 leeks, sliced
2 garlic cloves, crushed
100g plain flour
300ml fish stock
500ml white wine
1kg of mixed seafood, rinsed and dried
Large bunch of flat-leaf parsley, chopped
175ml double cream
500g dried lasagne
200g Parmesan cheese, grated
Salt & pepper
Melt the oil and 50g of the butter in a large saucepan and gently cook the onion, fennel, leeks and garlic for 10 minutes. Stir in 25g or the flour and cook for a further few minutes. Gradually add the fish stock and 100ml of the wine, stirring constantly to form a smooth sauce. Add the prepared seafood to the sauce and season to taste. Gently simmer and stir (making sure the fish doesn’t break up) over a low heat for five minutes. Remove from the heat and set aside. Heat the remaining butter in another saucepan, add the remaining flour and still until smooth. Cook for a few minutes, remove from the heat and slowly add the remaining wine, stirring with a balloon whisk. When all the wine has been added, return the saucepan to the heat, bring to the boil and simmer for two minutes. Add the cream, salt and pepper, and then remove from the heat. Put a layer of the prepared seafood into a large dish, pour over some sauce and top with a layer of lasagne. Repeat these layers until the dish is full and everything has been used up. Top with Parmesan and chill until needed. Bake the lasagne in a preheated oven at 180°C for 30 minutes; reduce to 150°C for another 30 minutes.