| 200g large prawns |
cooked, peeled |
mix |
Layer: seafood, lasagne, mushroom, lasagne, seafood, lasagne, sauce, parmesan. Cover with foil, bake in moderately hot oven 30 minutes, uncover, bake further 20 minutes or until golden brown and bubbling. |
| 700g smoked haddock fillets |
|
Bring slowly to gentle boil, remove from heat, cover, leave 30 minutes |
fish |
| 450g fresh haddock fillets |
|
| 2 bay leaves |
|
discard |
stir milk in gradually, cook over medium heat 10 minutes |
|
rest |
| 1/2 onion |
peel |
| 1.2 litres milk |
|
milk |
| 75g butter |
melt butter, stir in flour, cook 2-3 minutes |
| 250ml |
| 75g flour |
| 2 tablespoons dry sherry |
|
|
add |
| 15g dill |
chopped |
| mushroom layer |
| 450g large mushrooms |
slice thickly |
cook stirring frequently 5 minutes or until tender |
| 25g butter |
|
| 142ml double cream |
|
add, cook over high heat 5 minutes or until thickened slightly |
| 50g parmesan |
grated |
|
stir in |
| lots pepper |
|
| lasagne |
| 250g no-precooking lasagne |
|
| 50g parmesan |
|
|