50g/ 2oz. Butter
50g./2oz. Plain flour
a few saffron strands
salt and freshly ground black pepper
500g/18oz. Mixed fish and seafood of your choice salmon, smoked haddock, prawns, scallop, and squid rings
9 dried not pecook lasagne sheets
2 eggs beaten
200g./7oz. Chedder cheese grated
sprigs of dill to garnish
chopped fresh dill to garnish
To make the sauce butter melt in a saucepan Stir in flour and cook for 1 min.
gradually add the milk, whisking the sauce over a moderate heat until it thickens, Pound the saffron strands to a powder and stir in 2-3 tbsp boiling water until dissolved.
mix saffron liquid and seasoning into the sauce,
Remove any bones from the fish and cut into bite-sized pieces, then fold into the. sauce, mixing well
Spoon one-third of the fish mixture over the base of a 1 .5ltr./3pt ovenproof dish, then cover 'with a layer of lasagne sheets.
Repeat these layers twice, finishing with a layer of lasagne sheets
Beat the eggs and cheese together in a bowl, add seasoning and pour over the top of the lasagne. Bake in a preheated oven at 190'c/375'f/gas mark 5. for 45 mins
, covering the dish with foil after 30 mins till surface starts to over-brown. Serve garnished with chopped fresh dill and a crisp green salad.