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Crayfish and Avocado Lasagna with Lemon Butter


6 lasagna sheets, cooked until al dente
4 small crayfish tails, steamed, shelled and sliced
2 avocados, peeled, stoned and diced
200ml watercress
100 ml butter
45 ml lemon juice
salmon roe to garnish (optional)
salt and milled black pepper

Serves 4 as a starter

Halve cooked lasagna sheets. Place 1 half lasagna sheet on each of 4 plates, top with half crayfish, avocado and watercress, setting aside 4 sprigs watercress for garnish. Top with another half lasagna sheet and remaining crayfish, avocado and watercress. Top with remaining lasagna sheet half. In a small pan, heat butter and lemon juice. Drizzle over lasagna, garnish with salmon roe and extra watercress and season.

NOTE:
Crayfish alternatives are: 200 - 250g monkfish or crabsticks




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.