Emilie style "marine" lasagna

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Emilie style "marine" lasagna

Emilie style "marine" lasagna

Number of people

200 g peeled pink shrimp

200 g sole or dab

400 g scallops with coral

150 g fresh mushroom in layers (Paris)

500 g skinless crushed tomato

25 cl liquid or semi-thick cream

1 glass of white wine

30 g butter

80 g grated Emmentaler

1 onion and 2 shallots

1 bay leaf

pinch of chilli pepper (cayenne, paprika,...)





Preparation: 40 min
Cooking time: 40 min
Step 1
Slice the onions. Soak the nuts in a container half water and half milk. In a large skillet, heat the butter. Then sweat the onions for 10 minutes. Preheat your oven 180°C.
Step 2
Then place the well drained and sponged nuts in the pan.
Step 3
Cook them for 1 minute on each side before basting with the glass of wine. Add the shrimp. Simmer so that the preparation decreases by 1/3. Then drain and reserve the juice. Next to it, brown the sliced mushrooms in a little butter; add the preparation of the nuts. Sprinkle again with a little juice. Then add the crushed tomatoes and bay leaf. Stir well. Stir in the cream. Season and add the spices and minced herbs.
Step 4
In the meantime, you can precook the lasagna in plenty of salted water for 8 minutes if you do not put the lasagna in the oven right away. This preparation can therefore be done a few hours before and put in the fridge. In this case, the baking time should be extended by about 10 minutes.
Step 5
Cut your fish fillets into strips. Butter your gratin dish. Arrange a layer of pasta. Put the wet fish slices with a little of our preparation. Add another layer of pasta. Again, apply one layer of the preparation alone. And so on to the top floor. Sprinkle with Emmental cheese and a few pieces of butter. Bake.
Step 6
To be enjoyed hot for special occasions.
Author's note
This dish is not for every day but predicts a very good evening. Not very good for the line, but good for the greed.

I add my grain of salt

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