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Fieryirish
Lasagne with sea fruit and vermouth sauce
A tasty recipe. The main course contains the following ingredients: fish, green lasagne sheets, fresh cream cheese natural, white vermouth, ground turmeric (koenjit), mustard, celery (finely chopped), seafood cocktail (frozen, a 500 g) and radish.
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Ingredients
Directions
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Bring water with salt to the boil in a large frying pan.
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Let lasagne sheets slide in pan one at a time and boil until al dente in 8-10 min.
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Intermediate in water to prevent sheets from sticking together.
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Remove lasagne sheets from pan and spread out on work surface.
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Halve each leaf.
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In the meantime, melt cream cheese in pan with a thick bottom.
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Stir in vermouth, turmeric, mustard and half of celery.
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Heat frozen sieve fruit in sauce.
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Season the sauce with salt and pepper.
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Clean radish and cut into slices.
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Put half of the lasagne sheets on four warm plates.
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Lasagne invest with half of radish.
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Distribute sea fruit and three quarters of sauce.
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Sprinkle with celery and cover with remaining lasagne sheets.
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Drizzle the rest of the sauce over it.
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Plate garnish with leftover celery and radish..
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Nutrition
280Calories
Sodium0% DV1.015mg
Fat22% DV14g
Protein48% DV24g
Carbs5% DV14g
Fiber44% DV11g
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