Crayfish and avocado lasagne with lemon butter

Name: Crayfish and avocado lasagne with lemon butter
Yield: 4 servings
Cuisine: Boil
Ingredients: 6.00 lasagne sheets cooked; 4.00 crayfish tails, steamed, shelled and sliced; 2.00 avocado cubed; 200.00 ml watercress; 100.00 ml butter; 45.00 ml lemon juice; salmon roe to garnish; salt and freshly ground black pepper

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (8)

6.00	lasagne sheets — cooked
4.00	crayfish — tails, steamed, shelled and sliced
2.00	avocado — cubed
200.00 ml	watercress
100.00 ml	butter
45.00 ml	lemon juice
	salmon roe — to garnish
	salt and freshly ground black pepper

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Method:

Halve cooked lasagne sheets.
Place 1 half lasagne sheet on each of 4 plates, top with 1/2 crayfish, avocado and watercress, setting aside 4 sprigs watercress for garnish.
Top with another half lasagne sheet and remaining crayfish, avocado and watercress.
Top with remaining lasagne sheet half.
In a small pan, heat butter and lemon juice. Drizzle over lasagne, garnish with salmon roe and extra watercress and season.