Name: Open crayfish and spinach lasagne
Total time: 1 h 15 min
Ingredients: 2kg large live crayfish, (or 200g of cooked fresh crayfish tails); 20g of salt; 2 tbsp of olive oil; 1 shallot, diced; 1 carrot, peeled and diced; 1 leek, peeled and sliced; 3 garlic cloves, chopped; 1/2 tsp fennel seeds; 3 sprigs of fresh tarragon; 3 sprigs of dill; 3 sprigs of fresh thyme; 1 bay leaf; 40g of unsalted butter; 2 tbsp of tomato purée; 125ml of white wine; 2 tbsp of flour; 600ml of chicken stock, fresh is best; 50ml of double cream; 300g of baby spinach; 15g of butter; 750g of fresh broad beans, podded; 7 fresh lasagne sheets; olive oil; sea salt; freshly ground black pepper

Open crayfish and spinach lasagne

by Louise Robinson

Ingredients

Fish & Shellfish

2kg large live crayfish, (or 200g of cooked fresh crayfish tails)

Oils & Vinegars

2 tbsp of olive oil
olive oil

Spices & Dried Herbs

1/2 tsp fennel seeds
freshly ground black pepper

Salad & Fresh Herbs

3 sprigs of fresh tarragon
3 sprigs of dill
3 sprigs of fresh thyme
1 bay leaf

Dairy

40g of unsalted butter
50ml of double cream
15g of butter

Beverages

125ml of white wine

Cereals, Grains & Pasta

7 fresh lasagne sheets