Fattis & Monis

INGREDIENTS

  • 650ml (2 ½ cups) milk
  • 2ml (¼ teaspoon) ground nutmeg
  • 85g butter, plus extra for greasing
  • 50g (½ cup) cake wheat flour
  • 250ml (1 cup) thick cream
  • salt and freshly ground black pepper
  • 100g (1 cup) Parmesan cheese, grated
  • 1 egg, beaten
  • 500g crabmeat sticks
  • 300g calamari rings
  • 2 onions, sliced
  • 12 sheets FATTI’S & MONI’S SPINACH LASAGNA SHEETS
  • 400g hake steaks cut into chunks

METHOD

  1. Pour milk into a medium sized saucepan, add nutmeg, 50g of butter and flour. Heat while whisking or stirring until thickened. Remove from heat and stir in cream, season generously.
  2. Beat in half the Parmesan and the egg into the sauce. Once cool, stir in the crabmeat and pieces of hake.
  3. Melt the remaining butter in a large frying pan, add onions, sauté for about 10 minutes, stirring frequently, until softened and golden.
  4. Lightly grease a rectangular ovenproof dish, spoon half of the fried onions into the oven dish, spread out. Top with lasagna sheets, cover with the crab and hake mixture spread evenly.
  5. Top with remaining lasagna sheets, cover with the remaining onions followed by the cheese and fish sauce, Sprinkle with the remaining Parmesan cheese.

SERVES 6

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