American sauce: Cut vegetables and drown in a pan, add crabs, cook, make a reduction of brandy and cover with water, leave a few minutes and pass it through the Turmix.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to do the sea fruits: |
| For the American sauce :: 1 porro 1 cele 1 carria 1 onion crabs | For the Bechamel :: 1l. of whole milk 50 grams of flour 50 grams of butter for filling :: |
Ingredients to do the sea fruits:
2. Colar I reserve.
3. Bechamel: Make a roux with butter and the flour, add the milk and wait for it to be thick.
4. salt rectify.
5. Fill: cut the varied fish to small quadritos and cook them in butter, with the prawns also chopped.
6. Add some bechamel to link it.
7. Cook the lasagna pasta and refresh.
8. Reserve.
9. Mix the American sauce that we had reserved and the Bechamel.
10. Lasagna assembly: put a mixed bechamel base, put a pasta leaf, cover with fish paste, thus even make three layers.
11. Cover with Bechamel and bake.
