Method

Prepare a white sauce, shallow fry the garlic in a knob of butter, add the seafood and cook for a couple of minutes. Season with salt and pepper, splash in the wine and allow evaporation. Mix in the herbs and creams, reduce until slightly thickens. Set aside. Start building up a lasagne by alternating layers of grilled vegetables, tomatoes, slices of brie cheese and fish sauce, finish by sprinkling with bread crumbs. Drizzle with olive oil and bake until pasta is cooked and golden. Serve hot with a side salad and lemon wedges


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