Lasagnes marine Madras
very easy
Ingredients
- 7-10 Tbsp Pour 6 pers
- 9 feuilles de lasagnes
- 2 échalotes
- 1 Béchamel-Ziegel (50cl)
- 1 verre de lait
- 7-10 Tbsp 1 tablespoon curry
- 7-10 Tbsp 1c. à café de curcuma
- 7-10 Tbsp 1 teaspoon coriander seeds
- 1 stock cube
- 1 feuille de laurier
- 7-10 Tbsp huile
- 7-10 Tbsp sel et poivre
- 150 g the chair de crabe en boîte
- 250 g white fish (hake, cod, haddock...)
- 100 g of surimi sticks
- 1 citron vert
- 50 g de beurre
- 1 pomme verte
Directions
- 1
1 Bring a saucepan of water with the broth and bay leaf to a boil. Lower the heat, put the fish to poach for 5 minutes. Stop cooking and let the fish cool down inside. Cut the surimi into small strips.
- 2
2 Drain the fish and shred the flesh. Peel and chop the shallots. Open, seed the apple and cut it into thin slices. Grate the zest of the lemon and lemon the apple.
- 3
3 Sauté the butter in a frying pan with the shallots and apple slices, stir for 3 minutes. Add the curry and turmeric. Crush the coriander seeds, mix them. Add the shredded crab, the fish and the surimi. Pour the béchamel and half of the milk. Season
- 4
Soak gelatine in cold water. Whip the mascarpone, 100 g sugar and coconut milk with the whisk of the mixer for approx. 3 minutes. Squeeze the gelatine well. In a small pot b4 Préchauffez le four à 150°c (th 5). Prepare a plate of four, déposez in the stock 3 feuilles de lasagne et recouvrez de la preparation marine. Remettez une couche de lasagnes et recommencez. Terminez par des lasagnes. Parsemez le reste de beurre dessus et versez le reste de lait. Enfournez environ 35mnei weak heat under stirring dissolve.
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