Open Seafood and Creamy Mushroom Lasagne
Heating time: 10 minutes
Heating temperature: Stove top
Heating mode: Stoe topDownload PDF
Ingredients (6 portions)
| Amount | Measure | Name |
|---|---|---|
| 600.00 | g | Salmon steak |
| 720.00 | g | prawns w/o head 30/40 |
| 30.00 | ml | Olive oil |
| Robertsons Atlantic Sea Salt and Black Pepper to taste | ||
| 125.00 | g | Mushrooms, Button (Champignons de Paris) |
| 60.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 40.00 | g | Dill, fresh |
| 375.00 | ml | MEADOWLAND Classique 10 x 1L |
| 125.00 | ml | Milk, fresh |
| 50.00 | g | Asparagus, green |
| 100.00 | g | Cheese, Parmesan |
Preparation
1. Season the salmon with the Robertsons salt and pepper. Heat the oil in a pan and sear the salmon on each side, the salmon should still be nice and rare.
2. Steam the prawns, peeland devein.
3. Clean and slice the mushroomsthickly, keep the baby button mushrooms whole. Saute the mushrooms in the Marvello, season Robertsons salt and pepper. Keep warm.
4. Chop the fresh dill and set aside, leave some for garnishing.
5. Cook the lasagne sheets too al dente and keep warm.
6.Prepare the Knorr mushroom sauce with the Meadowland classique and milk as per instruction on the packaging. Add some of the fresh cooked mushrooms & dill to the sauce and retain some for when assembling the lasagne.
7. Blanch the asparagus and keep warm.
8. Assemble the open lasagne, start with a lasagne sheet cut in half, top with a piece of salmon, 2 prawns, asparagus, add some more sauce, top with the last piece of lasagne, top with the last 2 prawns and garnish with a sprig of dill and shaved parmesan. Spoon some sauce around the plate and end of with an infused dill oil.
9. Serve
