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Ref: 217
Heading: Pasta
Cuisine: Italian
Food Type: Seafood
No of Portions: 6
Change no of portions required to :

Ingredients & Prep

   500 g  Haddock or cod fillet, skinned & de-boned
   500 ml  Milk
   300 g  Lasagne pasta sheets
   200 g  Carrots, thinly sliced
   75 g  Baby spinach
   1 Bay leaf
   1/2 Fish stock cube or gel pot
   150 g  Cheese, Gruyere or cheddar pecorino grated
   50 g  Butter
   50 g  Plain flour
   100 ml  Double cream
   1 tbsp  Fresh thyme roughly chopped
   400 ml  Whole milk
   1/2 Fish stock cube or gel pot
   100 g  Cheese, Gruyere Parmesan or Pecorino grated
   50 g  Breadcrumbs
   30 g  Butter salted melted
   sprinkle  Fresh Black pepper ground


  Step 1
Place the fish to a pan with the milk, thyme & bay leaf. Bring up to a gentle simmer & continue to cook for 2 minutes, take off the heat & set& aside for 5 min, remove fish & keep milk for the sauce.
  Step 2
Make the sauce, in a pan, heat butter to melt, add flour & stir for 2 mins, add milk through a sieve & Whisk to smooth, add fish stock, cream & grated cheese, Whisk smooth & bring to a gentle boil them turn off heat.
  Step 3
Pre heat oven to 180'c, take a baking dish, pour a little of the sauce & spread over the bottom, add a layer of paste sheets then spinach leaves, pour over more of the sauce to form the next layer, flake 1/3rd of the fish over, more spinach leaves, add another layer of paste sheets, add more sauce & flaked fish to make 3 layers in total, the last top layer should be sauce.
  Step 4
Sprinkle grated cheese on the top, mix melted butter with breadcrumbs in a bowl & sprinkle over the top of the cheese & bake for 25 to 30 mins. Serve nice & hot.

Suggestion & Tips

You can add shellfish of choice like mussels etc or use salmon or any seafood mixture of your choice.
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