Prawn Lasagna With Habanero Oil From Ixta Belfrage

Name: Prawn Lasagna With Habanero Oil From Ixta Belfrage
Ingredients: For the prawn ragù:; 6 tablespoons extra-virgin olive oil; 1/2 white onion, finely chopped; 5 garlic cloves, crushed; 200 grams sweet, extra ripe cherry tomatoes, such as Datterini, finely chopped; 1 teaspoon fine sea salt; 500 grams raw, shell-on king prawns, very finely chopped (about 1 kilogram if you’re starting with shell-on prawns—use the shells to make a stock); 1 dried habanero chile; 80 grams tomato purée or paste; 2 teaspoons white miso paste; 2 teaspoons freshly cracked black pepper; 100 grams dry white wine; 500 grams fish, shellfish, or chicken stock (unsalted liquid stock, not cubes); For the habanero oil:; 120 grams extra-virgin olive oil; 2 teaspoons tomato purée or paste; 1/2 teaspoon chipotle chile flakes; Dried habanero chilies, to taste; 1/2 teaspoon ground sweet paprika; 1/4 teaspoon fine sea salt; For assembly:; 250 grams fresh lasagna pasta sheets; 130 grams double cream, plus 1 tablespoon to serve; 100 grams parmesan cheese, finely grated; 10 grams fresh chives, finely chopped