Seafood Lasagne or lasagne aux fruits de mer is one of my favourite dishes, especially when we are trying to incorporate more fish in our diet. However, there is no getting away from the fact that fresh fish is expensive and really needs to be eaten on the day you buy it. It's not good for busy evenings after work.
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. You could use haddock, hake or pollock or other fish such as basa.
How to make Seafood Lasagne
Chop the raw fish into large chunks.
Add it to a pan with 2 pints of milk and 2 bayleaves.
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.
I used leeks, spring onion and peppers from the garden but mushrooms, fennel, courgette would work well too.
Chop them quite small and then fry for a few minutes until soft.
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.
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.
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.
Other fish recipes to try
- Salmon and Asparagus Puff Pastry Parcels
- Smoked Haddock Kedgeree with Samphire
- Prawn and Squid Noodles
- Seafood Paella
- Seared Tuna Nicoise Platter
- Monkfish with Chorizo and Rosemary
- Monkfish with Mustard Seeds
- Crispy Miso Cod
- Roast Cod with Basil Mousseline
- 4 fish fillets defrosted if frozen
- 200 g cooked shellfish defrosted
- 2 tbsp red pesto
- 2 tbsp creme fraiche
- 1.1 litres of milk
- 60 g butter
- 60 g flour
- 250 g lasagne
- 2 bayleaves
- 1 tbsp butter or oil for frying
- 1 chopped red pepper
- 4 spring onions sliced
- 1 leek quartered and sliced
- Cut the raw fish into chunks and place in a pan with the milk.
- Bring to the boil and then remove from heat..
- Prepare the vegetable and gently fry until softened.
- Remove the fish with slotted spoon.
- Add flour and butter to milk and whisk over gentle heat until thickened.
- Place half the mixture with the vegetables and add the cooked fish, defrosted shellfish, creme fraiche and pesto.
- Layer the mixture with the lasagne.
- Top with the remaining white sauce and grated nutmeg if liked.
- Cook for about 30-40 minutes Gas 5 or 180.
- Serve with grated parmesan.
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