- Prep Time: 15 minutes
- Cook Time: 30 minutes
Fantastic Seafood Lasagna
This seafood lasagna recipe is thanks to Valeria Necchio*. A twist on the classic lasagna alla bolognese, this seafood lasagna is as rich as it is delicate. Packed with flaky fish, salmon and prawns for a real taste of the sea, our seafood lasagne makes a great addition to your Specials Board. This dish would also work nicely as a take away or dine at home option. Tip to reheat: Reheat lasagna in a preheated oven, after adding more cheese and sauce on top. Put about 3 tablespoons of water per serving on top of the lasagne, then wrap it in plastic wrap and heat it for 5 minutes.
* Valeria Necchio is an Italian food writer and photographer with roots in the Venetian countryside.
- 300g of white fish, such as hake or cod, skinned and cut into small chunks
- 300g of salmon fillet, skinned and cut into small chunks
- 500g of prawns, shelled
- 60ml of white wine
- 50g of unsalted butter
- Malden sea salt
- freshly ground black pepper
- 60g of unsalted butter - bechamel sauce
- 60g of plain flour, sifted - bechamel sauce
- 600ml of whole milk - bechamel sauce
- freshly grated nutmeg - bechamel sauce
- Malden sea salt - bechamel sauce
- 300g of lasagne pasta, fresh
- 100g of Parmesan, grated
For the fish ragu
Melt the butter in a large saucepan set over a medium-high heat. Once hot and bubbly, add the fish and prawns and sauté for 5 minutes, until they change colour on the outside. Pour over the wine and allow it to evaporate completely, by which time the seafood will be cooked through. Season, remove from the heat and set aside.
Preheat the oven to 200°C/gas mark 6 and butter a medium-sized lasagna dish.
For the bechamel sauce
While the oven is heating, prepare the béchamel sauce. Place a deep, heavy-based saucepan over a low heat. Add the butter and, once melted, whisk in the flour to obtain a creamy, smooth, even mix (roux). While still whisking, pour the milk over the roux in a thin stream to avoid clumps. Cook your béchamel sauce, whisking all the while, until dense and glossy – you’ll see that it’ll begin to stick to your whisk. Season with a generous amount of nutmeg and a pinch of salt.
Begin with a spoonful of béchamel to coat the bottom of the dish. Next, a layer of fresh pasta (avoid excessive overlapping), followed by a layer of fish ragù and another of béchamel. Carry on until you’ve used up all your ingredients (there should be enough to make three layers). Finish off with the béchamel. Dust the top of the lasagna with grated Parmesan and transfer to the oven. Bake for about 30–35 minutes, until bubbly on the edges and set on top. Allow the lasagna to rest for 10 minutes before slicing and serving.
For our seafood lasagne we use: Pacific West’s Atlantic salmon portions skinless, Pacific West’s Capensis hake skinless fillets and Pacific West’s raw prawn cutlets.
Wild Patagonian Red Prawns are naturally caught from the icy cold, clean waters just off Argentina, giving them a delicate texture and a sweet taste of the sea.
Product number: 3153 Sizes: 26/30, 21/25, 16/20, 10/15 Pack size: 10x1kg
Wild Sea frozen Hake fillets. Deep skinned and individually wrapped.
Sizes: 4/6oz, 6/8oz Pack size: 2x5kg
Pacific West’s skinless Atlantic salmon portions. These portions are centre cuts and farmed in the pristine waters of the Norwegian fjords. Dry filleted, descaled, chemical and water injection free.
Product number: 6651