Crayfish and avocado lasagne with lemon butter

Recipe from: 11/25/1998 12:00:00 AM
Ingredients 8
Servings 4


  • 6
    lasagne sheets, cooked until al dente
  • 4
    small crayfish tails, steamed, shelled and sliced
  • 2
    avocados, peeled, stoned and diced
  • 200
  • 100
  • 45
    lemon juice
  • salmon roe to garnish (optional)
  • salt and milled black pepper


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.

Read more on: fish/seafood

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