seafood lasagne
From capedread 15 years agoIngredients
- 8-10 sheets lasagne shopping list
- 10 fresh scallops shelled and sliced shopping list
- 225g 8oz, cooked shelled mussels shopping list
- 225g 8 oz peeled cooked prawns shopping list
- 450g 1lb salmon fillet, skinned and cut into chunks shopping list
- 2 tbls chopped fresh parsley shopping list
- 2 tbls chopped fresh dill shopping list
- sea salt and fresh ground pepper shopping list
- white wine SAUCE shopping list
- 40g 1 1/2oz butter shopping list
- 1 onion finely chopped shopping list
- 1 small carrot grated shopping list
- 1 celery stick grated shopping list
- bouquet garni shopping list
- 1 blade of mace shopping list
- 50g 2oz button mushrooms thinly slice shopping list
- 40g 1 1/2 plain flour shopping list
- 600g, 1pint dry white wine shopping list
- salt and freshly ground black pepper shopping list
- 2 tbls fresh parsley chopped shopping list
- FOR THE TOPPING shopping list
- 1tbls plain flour shopping list
- 150ml 1/4 pint milk shopping list
- 2 eggs, beaten shopping list
- 300ml 1/2 pint cream shopping list
- 4tbls parmesan cheese shopping list
How to make it
- WHITE WINE SAUCE
- melt butter add the onion, carrot celery, bouquet agrni, blade of mace and mushrooms, stir well and cover let cook for 15 min
- stir in the flour, and keep stirring while pouring in the wine and bring to the boil
- reduce heat and let simmer gently for 15 min
- taste and add salt and pepper then stir in the parsley
- FOR THE LASAGNE
- cook lasagne in boiling water as instructed on packet or 3 min for fresh
- drain well and rinse under cold running water and lay out on clean tea towels to dry
- preheat oven to 180C gas 4
- grease a large dish with butter
- into the white wine sauce stir in the scallops, mussels, prawns, salmon , parsley, dill and salt and pepper to taste
- layer the seafood mix and lasange sheets in the greased dish starting with seafood and ending with lasagne
- TO MAKE THE TOPPING
- place the flour in a large bowl and gradually whisk in the milk, eggs whisk till smooth
- lightly whisk in the cream and Parmesan with a little salt and pepper to taste
- pour over the top of the lasagne
- bake for about 40 min or till set and brown
People Who Like This Dish 4
- efitobx Norfolk, VA
- juels Clayton, NC
- lori4flavor Chicago, IL
- coulyba Nashville, TN
- gagagrits Irmo, SC
- capedread Peterborough. Cambridgeshire, GB
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The Rating
Reviewed by 4 people-
OMG, this sounds scrumptious! Love everything here! I promise I won't tell your friend that you shared!
juels in Clayton loved it -
Sounds really wonderful, I can't wait to try this one......:)
gagagrits in Irmo loved it -
Wow..This indeed sounds lovely and heart-warming! I think I have found the perfect recipe for the next time my parents come for dinner! And thank you for adding the measurement conversions. I do have one question, are the mussels and prawns the only ...more
lori4flavor in Chicago loved it
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