*"Lasagne of the sea"*
(Adapted from a recipe in Jamie Oliver's "Cook with Jamie" book)
Into a heavy-bottomed pan on a low heat with some olive oil, I put (all very finely chopped):
- Carrot
- Onion
- Celery
- Fennel
- Garlic
- Parsely
I left the lid on and let it sweat for 10 minutes or so until the mixture is really soft. Then added about a pint of milk and brought to the boil.
In a separate pan, I melted some butter and added some flour to make a roux - then ladelled in the milk and vegetable mixture gradually until I had a semi-thick sauce.
Seasoned the sauce and added a bit of parmesan some more chopped parsely and it was ready to go.
Now it was time to build the lasagne.
I layered the sauce, with chunks of salmon, haddock and whole tiger prawns, along with halved cherry tomatoes.
_Seafood_
_Layering the lasagne_
I made two layers, and then topped it with breadcrumbs (2 slices of toast in a mini-blender, with parmesan) and yet more curley parsely.
Stuck it all in the oven for 45 minutes (but for 30 minutes covered in tinfoil) and it came out looking like this:
I served it like this:
With baby spinach leaves in a light olive oil and balsamic vinegar dressing.
Spot on!
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