Lasagne with crab meat

2_03130 the CRABMEAT LASAGNA INGREDIENTS for 4 PERSONS 250 g of celeriac, the juice of one lemon, 40 cl fish fumet, 20 cl of chicken soup, 125 g cream, 3 tablespoons of chopped dill, 400 g crab meat, 1 tablespoon of cognac, 500 g of pre-cooked dried lasagna, 4 tbsp breadcrumbs end, 80 g of butter, the butter dish, salt and pepper. Preheat oven to 180° Meanwhile, grease a baking dish from the oven. Peel and cut the celeriac and let it cook for about 5 minutes in salt water added with lemon juice. When cooked, drain and break it into small pieces. Boil the fish fumet and chicken soup: add 2 tablespoons of fresh cream and 1 tablespoon of dill. In a large bowl, place the shredded crabmeat. Add 4 tablespoons of cream balloon, celeriac, remaining with dill cream, cognac, salt and pepper. Mix thoroughly. Spread on the bottom of the baking dish first layer of lasagna: lie above a layer of cream to crab meat. Repeat the operation until the dough and the filling. Pour on top of the lasagna the remaining cream, sprinkle with breadcrumbs and butter flakes. Put in oven and cook for about 40 minutes. Serve very hot.