Lasagna with Shrimp, Calamari and Spinach
Ingredients
- Ingredients
- 200 grams Octopus (ready to cook)
- 3 Tbsps White vinegar
- salt
- 1 sprig rosemary
- 2 sprigs thyme
- 1 sprig parsley
- 100 grams King prawn (peeled and deveined)
- 100 grams Cod (skinless)
- 200 grams fresh Spinach
- 1 onion
- 3 Tbsps butter
- 3 Tbsps Pastry flour
- 150 milliliters dry white wine
- 400 milliliters fish stock
- 50 grams Crème fraiche
- freshly ground peppers
- butter (for baking dish and dotting)
- 12 Lasagne noodle
- 40 grams butter
Preparation steps
Rinse the octopus. Bring about 1 liter (approximately 1 liter) of water to a boil with the vinegar and 1 tablespoon of salt in a pot. Add the octopus and simmer, covered, on medium-low heat for 1-1.5 hours. During the last 15 minutes, add the herbs. Octopus should be tender when pierced with a fork. Remove from pot and let cool, then remove skin and cut flesh into small pieces.
Rinse the king prawns, pat dry and cook in a hot pan with 1 tablespoon oil for 1-2 minutes. Combine with the octopus. Rinse the fish and pat dry. Cut the fish into small cubes and add to the octopus mixture.
Rinse the spinach, trim tough stems, spin dry and chop coarsely.
Peel the onion, chop finely and cook in a hot pan with melted butter. Sprinkle in the flour and lightly sauté. Add the white wine and fish stock while stirring. Simmer on medium heat for about 10 minutes until slightly creamy. Stir in the crème fraîche and season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F).
Line a buttered baking dish with lasagna sheets and spread some of the fish mixture on top. Cover with spinach and then some sauce. Repeat this process two more times, then top with remaining lasagna sheets and then sauce. Dot with butter. Bake in preheated oven for about 40 minutes. Let cool slightly before serving.
