Sunday, 5 July 2009

Salmon Lasagne

A tasty and filling change to the could probably make this with smoked salmon or trout - I just used salmon fillets. Plenty of fish in this, it's shame fish don't count towards your 5 a day.

You need:

250g Salmon fillets - cut into 1cm cubes
150g Frozen Queen (or baby) Scallops -defrosted
100g - Frozen Peas
100g - Raw Tiger Prawns - cut in half
3 or 4 sheets of Fresh Lasagne - must be fresh, not dried.
1 Onion - finely chopped
1 clove Garlic - crushed
1 Fennel Bulb - thinly sliced
1 tablespoon Olive Oil
1 tablespoon Fennel Seeds
1 bunch Fresh Dill - chopped
2 Tomatoes - quartered
2 tablespoons fresh Parmesan - grated
1 large Jar Bechamel Sauce - unless you want to make your own....
1 tablespoon Dijon Mustard

Heat the oven to 180c

Defrost the Scallops and Prawns for about an hour. In a large frying pan, add the Olive Oil and heat gently, then add the Onion, Fennel and Garlic. Cook gently for about 5 minutes until softened. Add the Fennel seeds and the Peas then season with Salt and Pepper and cook for another 2-3 minutes before adding the Dill. Stir well and remove from the heat.

Take a large baking dish, roughly the size of a sheet of fresh Lasagne and place a thin layer of the onion mixture in the bottom of the dish. Spread it out well and then place a sheet of Lasagne on top. Sprinkle over half the Salmon, half the Prawns and half the Scallops. Follow this with half of the remaining Onion mixture, then stir the Mustard into the Bechamel Sauce and pour about half of the Bechamel Sauce over the dish - you can use the white pasta sauce that supermarkets all sell these days.

Add another sheet of Lasagne, then fllow with the remaining Salmon, Scallops, Prawns and Onion mixture. Top with a final sheet of Lasagne. Pour over some more Bechamel Sauce, but you may not need to use all of it, as you don't want the dish to be too soupy. Top with the quartered Tomatoes and sprinkle with the Parmesan.

Bake for about 30 mins in the middle of the oven, and remove it when the top is starting to brown and bubble. 30 mins should be plenty of time to cook the Fish and the fresh pasta

Feeds 4.

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