Title: Ocean Trout, Mascarpone And Basil Lasagne
Categories: Fish Entree Chef Trout Pasta
Yield: 4 Servings

250	g	Unsalted butter, cut into
		Dice
1		Onion, peeled and sliced
2	lg	Cloves of garlic
		Salt and freshly ground
		Pepper
2	md	Tomatoes
500	g	Prawn heads and shells from
		Cooked prawns
1/3	c	Brandy
2	c	Water
300	ml	Cream (35% butterfat
		Content)
120	g	Tomato paste
1	pk	Saffron threads
		Lasagne:
2	lg	Sheets of fresh lasagne
500	g	Skinned and filleted ocean
		Trout
4		Vine-ripened tomatoes,
		Peeled, seeded and flesh cut
		Into small dice
1	bn	Basil chopped (reserve 4
		TB for garnish)
1/4	c	Olive oil
4	sm	White spring onions
200	g	Mascarpone
		Garnish:
		Reserved 4 tablespoons of
		Chopped basil

To make the sauce: melt 100g of the butter in a frying pan and saute the onions and garlic with salt and pepper to taste until the onions are golden. Add tomatoes, prawn heads and prawn shells and simmer for 10 to 12 minutes. Add the brandy, flame it, then add the water and simmer for 15 minutes. Crush the mixture well with a potato masher, strain it through a fine sieve and discard the solids. Cook the stock over moderate heat until it is reduced by half. Add the cream, tomato paste and saffron and cook again to reduce by 1/3 or until the sauce coats the back of a wooden spoon. Cool the mixture slightly, then whisk in the remaining butter. Set aside in a warm place. (The sauce may be made without the added butter, and the stock makes a good soup with the addition of fresh seafood)

To make the lasagne: cut the sheets of lasagne into 8 x 8cm circles and set aside. Cut the fish into rounds about the some size as the lasagne. Fry the chopped tomatoes and the basil in half the olive oil. Set aside in a warm place. Slice the spring onions into rings and roast them in the oven with the remaining olive oil. Set aside. Cook the lasagne circles in boiling salted water until just soft (about 5 minutes), drain well and keep them warm. Grill the trout pieces for about 3 minutes on each side and keep them warm.

To serve: cover each warm serving plate with some hot prawn sauce, and top the sauce with a piece of ocean trout, a spoonful of mascarpone, some chopped basil and a round of pasta, in that order. Repeat the layers, finishing with a round of pasta. Spoon over the warmed tomato/basil mixture and garnish with 2 or 3 roasted onion rings. Susan Stitt Bon Appetit-Exec.Chef Magnus Johansson

Source: Australian Vogue Wine and Food Cookbook 1993\1994 Prawn coral sauce:

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