Indian Seafood Lasagne

Name: Indian Seafood Lasagne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 300 g Fish fillet (saithe, cod or haddock); 2 Shallots; 100 ml Vegetable broth; 1 Bay leaf; 100 g Surimi; 1 green apple; 7-10 Tbsp Juice of 1 organic lemon; 1 TABLESPOON Butter; 1 TABLESPOON Curry; 1 TEASPOON Turmeric; 1 TEASPOON Coriander seeds; 100 g Crab meat; 1 1/2 sachets (250 g each) Béchamel sauce; 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 9 Lasagne sheets; 7-10 Tbsp Oil

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

300 g Fish fillet (saithe, cod or haddock)
2 Shallots
100 ml Vegetable broth
1 Bay leaf
100 g Surimi
1 green apple
7-10 Tbsp Juice of 1 organic lemon
1 TABLESPOON Butter
1 TABLESPOON Curry
1 TEASPOON Turmeric
1 TEASPOON Coriander seeds
100 g Crab meat
1 1/2 sachets (250 g each) Béchamel sauce
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
9 Lasagne sheets
7-10 Tbsp Oil

Directions

1
Wash the fish, dab dry. Boil 1 litre of water with the broth and bay leaf. Poach the fish for about 7 minutes, remove and cut into bite-sized pieces
2
Peel and chop the shallots. Cut surimi into pieces. Wash the apple, grate dry, remove seeds and cut into slices. Pour lemon juice over the apple
3
Heat butter in a frying pan. Sauté the shallots and apple with lemon juice for about 3 minutes while stirring. Add curry and turmeric. Crush coriander seeds and stir in. Add crab meat, fish and surimi. Stir in 1 pack of béchamel sauce and milk. Season to taste with salt and pepper
4
Place 3 lasagne sheets in an oiled casserole dish (approx. 16 x 26 cm). Spread half of the fish mixture on top. Cover with 3 lasagne dishes. Add the rest of the fish mixture. Finish with 3 lasagne dishes. Spread the rest of the béchamel sauce over it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 35 minutes.