Ingredients

Serves 4

300gr hot smoked trout
250gr prawns, uncooked and peeled (green)
200gr skinless flathead tails or similar (without bones), sliced
1 lemon, juiced
450gr fresh lasagne sheets
60gr parmesan cheese, grated
Salt and pepper, to taste
2 tbsp dill, finely chopped

Sauce:
70gr butter
3 leeks, white part only, finely sliced and very well washed and drained
55gr plain flour
600ml milk
2 tbsp clear honey
200gr mozzarella cheese, grated

Method

Flake the smoked trout and combine all seafood in a large bowl. Season with salt and pepper and add lemon juice. Set aside while making the sauce.

Melt the butter in a large saucepan. Add the leeks and cook until soft, but uncoloured (about 8-10 minutes). Add the flour and cook for 2 minutes, stirring constantly. Remove from heat and whisk in milk until smooth. Return to heat and whisk constantly until thick and creamy. Add the honey and mozzarella and cook for a further 3 minutes. Remove from heat and stir in seafood.

In a lasagne dish, beginning with a layer of lasagne, alternate layers of fish sauce and pasta, finishing with a layer of fish sauce. Sprinkle with parmesan cheese and dill and bake in the oven at 180°C for 30-40 minutes.

Serve with a green salad or steamed green vegies.