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  • Seafood Lasagne

  • Serves 4

  • Ingredients

  • 50g/ 2oz. Butter
    50g./2oz. Plain flour
    600ml./1pt.milk
    a few saffron strands
    salt and freshly ground black pepper
    500g/18oz. Mixed fish and seafood of your choice salmon, smoked haddock, prawns, scallop, and squid rings
    9 dried not pecook lasagne sheets
    2 eggs beaten
    200g./7oz. Chedder cheese grated
    sprigs of dill to garnish
    chopped fresh dill to garnish


  • Method

  • To make the sauce butter melt in a saucepan Stir in flour and cook for 1 min.
    gradually add the milk, whisking the sauce over a moderate heat until it thickens, Pound the saffron strands to a powder and stir in 2-3 tbsp boiling water until dissolved.
    mix saffron liquid and seasoning into the sauce, Remove any bones from the fish and cut into bite-sized pieces, then fold into the. sauce, mixing well
    Spoon one-third of the fish mixture over the base of a 1 .5ltr./3pt ovenproof dish, then cover 'with a layer of lasagne sheets.
    Repeat these layers twice, finishing with a layer of lasagne sheets
    Beat the eggs and cheese together in a bowl, add seasoning and pour over the top of the lasagne. Bake in a preheated oven at 190'c/375'f/gas mark 5. for 45 mins
    , covering the dish with foil after 30 mins till surface starts to over-brown. Serve garnished with chopped fresh dill and a crisp green salad.



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