Monkfish Lasagne

Precook lasagne noodles in boiling salted water for about 5 minutes. Shock in ice water and drain. Rinse monkfish, pat dry and cut into bite-size pieces. Peel carrots and zucchini. Rinse celery. Dice all vegetables. Peel and mince garlic cloves. Heat 2 tablespoons butter in a pan and sauté all vegetables. Deglaze with white wine, add dill and remove from heat. Season with lemon juice, salt and pepper. Brown breadcrumbs in a dry frying pan, then let cool and mix with half the parmesan.

Preheat the oven to 180°C (approximately 350°F).

Grease a baking pan with butter and line the bottom with lasagne sheets. Sprinkle with some breadcrumbs and parmesan, add some vegetables top with fish. Season with salt and pepper and repeat. 

Combine remaining parmesan with creme fraiche and spread on the last noodle layer. Cover with the remaining butter in small pieces and bake until golden brown, about 35 minutes.