Lasagne aux Fruits de Mer

Lasagne fruits de mer Lasagne aux Fruits de Mer. Are you trying to be good by eating more fish but feel it's just too expensive? I love fish in all its forms but it is as expensive in France as it was in England. The massive fish and chip portions I remember from the takeaway as a childhood treat, used to be viewed as a rather cheap meal. By the time we left England it was almost cheaper to go to a restaurant! So cooking fish at home I find that I'm always looking for filling fish recipes. Otherwise my family will finish their meal and say, 'Right, what's for the main course then?' This recipe combine a variety of fish that you can tailor to your taste with whatever you have lurking in your freezer, that you bought as a bargain, of course. For this lasagne dish  I used the small individual salmon and cod fillets that I bought frozen. I also used half a bag of mixed seafood which included prawns, scallops, mussels and squid. Lasagne (3) Chop the raw fish into large chunks. lasagne (7) Add it to a pan with 2 pints of milk and 2 bayleaves. lasagne (8) Bring the milk to the boil and then turn off the heat. By briefly cooking the fish will set but not break up. Remove it carefully from the pan with a slotted spoon and set aside. In the meantime prepare the vegetables. Lasagne (2) I used leeks, spring onion and peppers from the garden but mushrooms, fennel, courgette would work well too. lasagne (10) Chop them quite small and then fry for a few minutes until soft. lasagne (11) Add 2 oz of butter and 2 oz of plain flour to the milk and start whisking over a low heat. This is the same basic white sauce I used in my side dish recipe for Pommes de Terre Dauphinoise. Once thickened pour half of the mixture onto the vegetables and add 2 tbsp creme fraiche and 2 tbsp red pesto. Carefully add the cooked fish and defrosted shellfish to the vegetable sauce and then start layering the pan. lasagne (9) I find it is easier to spread a little of the sauce over the bottom and then add three pieces of lasagne. Cover with the fish and vegetable sauce and repeat twice more. Lasagne (5) Finish with the white sauce seasoned with salt and pepper and bayleaves removed. Add a little grated nutmeg if liked. Place in the oven at 180 or Gas 5-6 for about 40 minutes and then serve with grated parmesan. Lasagne (4) lasagne (12) Lasagne fruits de mer (2) I would love to know what you think! If you have any ideas for filling fish dishes I would love to hear them. Thanks, Amanda
Lasagne aux Fruits de Mer
Serves 4
Easy lasagne dish using frozen fish fillets and mixed shellfish in a creamy pesto sauce.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
  1. 4 fish fillets (defrosted if frozen)
  2. half bag of cooked shellfish (defrosted)
  3. 2 tbsp red pesto
  4. 2 tbsp creme fraiche
  5. 2 pints of milk
  6. 2 oz butter
  7. 2 oz flour
  8. About 9 sheets of lasagne
  9. 2 bayleaves
  10. butter or oil for frying
  11. seasoning
  12. 1 chopped red pepper
  13. 4 spring onions, sliced
  14. 1 leek, quartered and sliced
  1. Cut the raw fish into chunks and place in a pan with the milk.
  2. Bring to the boil and then remove from heat..
  3. Prepare the vegetable and gently fry until softened.
  4. Remove the fish with slotted spoon.
  5. Add flour and butter to milk and whisk over gentle heat until thickened.
  6. Place half the mixture with the vegetables and add the cooked fish, defrosted shellfish, creme fraiche and pesto.
  7. Layer the mixture with the lasagne.
  8. Top with the remaining white sauce and grated nutmeg if liked.
  9. Cook for about 30-40 minutes Gas 5 or 180.
  10. Serve with grated parmesan.
  1. Be careful not to break up the fish when assembling.
Chez Le Rêve Français

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