Seafood Lasagne
Ingredients
- 8-10 sheets lasagne
- 10 fresh scallops shelled and sliced
- 225g 8oz, cooked shelled mussels
- 225g 8 oz peeled cooked prawns
- 450g 1lb salmon fillet, skinned and cut into chunks
- 2 tbls chopped fresh parsley
- 2 tbls chopped fresh dill
- sea salt and fresh ground pepper
- WHITE WINE SAUCE
- 40g 1 1/2oz butter
- 1 onion finely chopped
- 1 small carrot grated
- 1 celery stick grated
- bouquet garni
- 1 blade of mace
- 50g 2oz button mushrooms thinly slice
- 40g 1 1/2 plain flour
- 600g, 1pint dry white wine
- salt and freshly ground black pepper
- 2 tbls fresh parsley chopped
- FOR THE TOPPING
- 1tbls plain flour
- 150ml 1/4 pint milk
- 2 eggs, beaten
- 300ml 1/2 pint cream
- 4tbls parmesan cheese
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
