Ingredients
Main Ingredients
- 2 french shallots or small onions, peeled and quartered
- 2 tablespoon olive oil
- 60 g vegetable stock
- 200-250 g Clam juice or juice from the frozen seafood
- 200 g scallops (fresh or frozen), Defrosted and juice reserved
- 200 g prawns (fresh or frozen), deveined and peeled if fresh. If frozen, defrosted and juice reserved
- 200 g real crab meat (not imitation), chopped
- 80 g Quality Parmesan cheese, chopped into small cubes
- 9 Instant lasagna sheets
Supreme Veloute sauce
- 1/4 tsp white pepper
- 1/2 tsp Dried Dill
- --- handful fresh Italian parsley, Leaves only
- 1/2 tsp sea salt or to taste
- 80 g Butter
- 90 g plain flour
- --- Cooking liquid from seafood preparation
- 100 g good white wine
- --- Milk, The 3 liquids combined should equal 800g
- 100 g Lite sour cream, Optional
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1.Grate parmesan cheese by dropping onto running blades, Speed 8 for 30 - 40 sec. Set aside.
2. Chop quartered onion by dropping onto running blades, Speed 5. Scrape sides down with spatula.
3. Add oil and cook onions. Speed 2, 100c, 5 minutes.
4. Add vegetable and clam juice to cooked onion.
5. Place prawns and scallops into top layer of Varoma tray and cover. Place covered Varoma on the TM lid. Steam 3-4 minutes/Varoma temp/ Speed 2 or until prawns turn pink and the scallops are slightly firm and just turning opaque.
6. Set steamed seafood aside to cool. With steam basket, strain stock into a jug. Set aside.
I prefer to do this in a jug but you can use the TM bowl if you prefer. Place reserved cooking liquid from seafood into a jug, add 100ml of white wine and top up with milk to equal 800ml / g. Set aside.
1. Place Butter, Flour and above liquid into TM bowl. Cook - Speed 4, 90c, 8-10 min. Check sauce consistancy and cook longer if still runny.
2. Measure 40g of Parmesan cheese into TM bowl.
3. Add herbs, salt, pepper and sour cream into bowl. Blend - Speed 8 for 30 sec. Taste and adjust seasoning if needed.
4. Set aside 1/4 of the sauce plus 4 tablespoon for the base and top of the lasagna.
5. Gently fold, with spatula, the crabmeat and steamed seafood into the remaining sauce.
1. Preheat oven to 180c. Butter the base and sides of lasagna baking dish. Spread approx 4 tablespoon of the white sauce into greased lasagna baking dish. Top with three lasagna sheets and cover with half of the seafood mixture. Repeat layer. Top with remaining lasagna sheet and rest of white sauce. Scatter rest of parmesan cheese on the top.
2. Bake uncovered at 35-40 minutes or until golden. Let stand for 15 minutes before cutting. (It is very important to let the lasagna rest and cool before cutting)
Serve with a fresh salad or greens.
Seafood Preperation
Supreme Veloute sauce
Assembly
Tip
I like to save a few prawns to add to the top of the lasagna before adding the cheese as my family like to pick them off.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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