Easy lasagne dish using frozen fish fillets and mixed shellfish in a creamy pesto sauce.
- 4 fish fillets defrosted if frozen
- 200 g cooked shellfish defrosted
- 2 tbsp red pesto
- 2 tbsp creme fraiche
- 1.1 litres milk
- 60 g butter
- 60 g flour
- 250 g lasagne
- 2 bayleaves
- 1 tbsp butter
- 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.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Calories: 521kcalCarbohydrates: 65gProtein: 21gFat: 19gSaturated Fat: 11gCholesterol: 170mgSodium: 607mgPotassium: 331mgFiber: 4gSugar: 5gVitamin A: 1970IUVitamin C: 45mgCalcium: 125mgIron: 3mg