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Ingredients: 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. |