Seafood lasagne

I love seafood and I especially love this lasagne! You can make this dish as cheap or expensive as you like, depending on the fish. So long as you use a firm white fish such as cod or haddock the rest is up to you.

Sometimes, for a change, I use mussels instead of scallops. It's a tasty (and cheaper) variation.

SEAFOOD LASAGNE
Serves 8

INGREDIENTS:
½ lb (226g) cooked prawns
½ lb (226g) scallops
1 lb (455g) firm white fish
2 shallots, chopped
2 tbsp butter
6 fl.oz (177ml) white wine
1 tbsp oil
½ lb (226g) (approx 8 sheets) lasagna sheets
3 oz (85g) Swiss cheese, grated
seasoning to taste
Sauce:
1 small onion
1 pt (473ml) milk
1 bay leaf
6 peppercorns
4 tomatoes, peeled, seeded and chopped
2 tbsp butter
6 oz (170g) mushrooms, sliced thickly
7 fl.oz (207ml) double cream
1 ½ oz (43g) plain flour
1 tsp chilli powder
1 tbsp parsley, chopped

METHOD:
Pre-heat the oven to 180C/350F/Gas MK 4. Remove the though mussel on each side of the scallops and cut any large ones in half.
Peel the onion for the sauce and place in a pan with the milk, bay leaf and peppercorns. Bring to the boil, cover and remove from the heat.
Leave to infuse for 10 minutes. Chop the fish into several pieces. Melt the butter in a medium pan and fry the shallots for 1-2 minutes, until soft.
Add the prawns and scallops and season to taste. Cook for 2-3 minutes. Add the wine and bring to the boil. Remove the scallops and prawns from the pan and reserve the liquid.
Slice the mushrooms and add to the shrimp liquid. Simmer for 2 minutes. Melt the butter for the sauce and stir in the flour.
Gradually add the milk, stirring constantly to avoid lumps. Cook for 2-3 minutes. Pour in the cream and well mix .
Add the mushrooms with the liquid and the tomatoes. Simmer for 2 minutes. Stir in the parsley and the chilli.
Butter a medium lasagna dish.
Spoon ¼ of the sauce in the bottom of the dish and place ¼ of the shellfish over the top.
Cover with a layer of lasagna, all of the fish pieces and a 1⁄3 rd of the remaining sauce.
Cover with lasagna, the remaining shellfish and ½ of the sauce.
Finish with the remaining lasagna and sauce and sprinkle the cheese over the top.
Bake for 45 minutes until golden. Serve.

More Fish recipes