Ingredients:
- Hake fillets 500g
- Crab meat 500g
- King sized prawns 450g
- Butter 40g
- Lasagne sheets
- Crème fraiche 200ml
- Double cream 50ml
- Scallion 3 pieces
- White bread 2 slices
- Plain flour 3 tablespoons
- Parsley 10 g
- Olive oil 7 tablespoons
Method
- Remove the skin from the hake and chunk into inch think cubes (or ask your fish monger to do it) Also chop your prawns into smaller pieces.
- Place the crème fraiche and double cream in a saucepan and bring to the boil and add the crab meat and heat for 1 or 2 minutes. Season the crab meat with a little salt and pepper.
- In another pot melt the butter in a saucepan and add in the scallions (chop them up finely) when the scallions start to soften add flour and stir leaving it to cook for a few minutes before mixing in the crab/cream mix.
- Add your butter scallion mix into the crab/cream mix and stir.
- Now its time to start putting down your layers of Lasagne. First preheat your oven at 180c/gas mark 4. Then grab a deep baking dish and coat the bottom of it with butter.
- On your first layer place your cubes of raw hake at the bottom of the baking dish and add in some of your crab/cream mix. Place a layer of lasagne sheets on top of this, add the raw prawns and add in some more of the crab/cream mix. Finally place down another layer of lasagne sheets and spread the remaining crab/cream mix on top.
- Place your bread and parsley into your blender and blend. Add in your 7 tablespoons of olive oil and blend again. This mixture should now be added on top of the lasagne before going into the oven.
- Place the lasagne in the oven for 40 minutes at 180c/ gas mark 4.
- After 40 minutes the Lasagne should be bubbling around the edges and the crumbs turning golden brown.
- Serve and enjoy.