Sat, 17 June 2017
(Serves 4)
Ingredients:
80g prawns
1 tbsp extra-virgin olive oil
200g monkfish, cut into bite-sized pieces
120g shelled clams
80ml white wine
150g cherry tomatoes, quartered
10 sheets of lasagne
180g Barilla Pesto Genovese
For the fish velouté sauce:
45g butter
45g white flour
900g fish stock
Salt and white pepper
Method:
1. Prepare the prawns by peeling and de-veining them.
2. Heat the oil in a frying pan over a medium-heat and cook the prawns, monkfish and clams for one minute.
3. Add the white wine and leave to simmer until evaporated.
4. Add the cherry tomatoes and cook for a few more minutes until soft, then set aside.
5. For the fish velouté sauce, melt the butter in a saucepan over a medium-low heat and whisk in the flour for a few minutes until combined.
6. Slowly whisk in the fish stock until the sauce is completely smooth and season with salt and pepper.
7. Bring to a simmer, then remove from the heat and set aside.
8. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease a baking dish. Spread a layer of the fish velouté sauce on the bottom. Add some lasagne sheets and cover again with the fish velouté sauce, then add a layer of the cooked fish and some pesto.
9. Repeat these layers until you reach the top of the dish, making sure there is enough velouté and pesto to cover the top layer.
10. Bake for 20-25 minutes until golden and bubbling, and leave to rest for 10 minutes before slicing to serve.
