Prawn Lasagna with Cardinal Sauce

Ingredients

• 150 g Prawns shells and heads
• 30 g Chopped shallot
• 25 g Butter
• 10 ml Olive oil
• 30 ml Brandy
• 250 ml Fish stock
• 100 ml Liquid cream
• 1 tsp Tomato concentrate
• 200 g Cooked prawn tails
• 50 g Chopped onion
• 15 g Flour
• 100 ml Fish stock
• 40 ml Liquid cream
• 30 g Carrot
• 10 g Chopped chives or parsley
• 4 Lasagna sheets
• Aromatic herbs (for decoration)

Method

1. Cook the prawn shells and heads with shallot, butter, olive oil, and brandy to prepare the sauce, then reduce with fish stock and liquid cream, adding tomato concentrate.
2. Cook the prawn tails and prepare the filling by mixing onion, butter, flour, fish stock, liquid cream, carrot, and chives or parsley.
3. Cook the lasagna sheets in salted water and set aside.
4. Assemble the lasagna alternating layers of pasta, filling, and sauce, forming a circular structure.
5. Bake the lasagna in a preheated oven until golden and hot.
6. Plate and decorate with aromatic herbs before serving.