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Luxurious Seafood Lasagne
Luxurious Seafood Lasagne
A seafood twist on an Italian classic
Ingredients
For the fish and the sauce
- 1 kg Irish Whole Shell Mussels Steamed open using 50ml of the wine below keep the cooking liqueur
- 300 g Large raw and peeled king prawns
- 240 g Atlantic salmon portions 2 fillets
- 150 g Frozen at Sea Atlantic Cod Loins 1 fillet
- 100 ml White wine
- 1 Onion Finely chopped
- 3 tbsp Olive oil
- 1/2 Red chilli Finely chopped
- 1 Large garlic clove Peeled and finely chopped
- 1 tbsp Tomato purée
- 1 tbsp Flat leaf parsley Chopped
For the Béchamel Sauce
- 1 litre Milk
- 1 Small onion Quartered
- 2 Bay leaves
- Gratings of nutmeg
- 75 g Butter
- 75 g Plain flour
- 1 Sprig of thyme and/or Rosemary
To build the Lasagne
- 200 g Baby-lead spinach
- 250 g Dried Lasagne sheets
- 50 g Finely grated Parmesan
Instructions
- Preheat the oven to 180°CIn a large frying pan or stove top suitable cast iron roasting dish, cook the onions in the oil until they turn translucent but don’t allow them to colour. Add the chilli and garlic, season and fry for another minute. Add the frozen prawns and whole fish fillets, and fry for about 5 minutes, until just cooked. Add the rest of the wine and reduce for a couple of minutes. Add 100ml of the reserved mussel stock, the tomato purée and mussels, and simmer for 5 minutes. Adjust the seasoning, remove from the heat and stir in the parsley. Flake the fish into smaller pieces and set aside.
- Once the fish and sauce above are left to cool, Add the milk, onion, bay leaves and grated nutmeg in a saucepan, and bring up to a light boil. Melt the butter in a sauce pan and stir in the flour. Cook for a few minutes over a medium heat, continually stirring to make a paste, (roux). Remove the bay and onion from the milk, then add the roux, whisking constantly. Cook until it thickens, adjust the seasoning to taste and remove from the heat.
- Spread 2 ladleful’s of the béchamel over the base of a large ovenproof dish, then add a layer of seafood with some of the sauce as well, a layer of spinach leaves and a layer of Lasagne sheets. Keep repeating this process until all the pasta and sauces are finished, making sure the last layer on top is the béchamel, sprinkle with the parmesan and bake in the preheated oven for 40-45 minutes or until golden brown and thoroughly cooked through.
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