2021-11-20 23:39:12 UTC
bit intricate but it's not difficult and the results are well
worthwhile. I always make double the amount of sauce. I have yet to find
any lasagne recipe that has sufficient sauce or bechamel.
Seafood lasagne (Anne Willan)
250g raw prawns or shrimp
500g lemon sole fillets
60ml white wine
15ml vegetable oil
250g fresh or dried lasagne noodles (I use instant)
90g Gruyere cheese
For the Sauce (note that I always double this)
1 small onion
500 ml milk
1 Bay leaf
500g plum tomatoes (Or used canned chopped tomatoes)
175 g mushrooms
30g plain flour
150ml double cream (heavy or whipping)
6-8 sprigs fresh basil and parsley
1.25ml crushed chillies, more to taste
Prepare the seafood, shell shrimp/prawns if need be. Rinse scallops with
cold water, drain and pat them dry with paper towels. Cut very large
scallops in half. Cut the sole fillets into several pieces.
Peel the shallots and separate into sections if necessary. Slice
horizontally towards the root, leaving the slices attached at the
root. Slice vertically, again leaving the root end uncut, then cut
across the shallot to make fine dice.
Heat the butter in a medium saucepan. Add the chopped shallots and
sauté stirring, until soft but not brown, 1-2 minutes. Add the prawns
and scallops and season with salt and pepper.
Cook over medium heat until the prawns turn pink and the scallops
become opaque, 2-3 minutes. Add the white wine and bring just to
Remove the pan from the heat. With a slotted spoon lift out the prawns
and scallops and reserve them Set the cooking liquid aside.
Making the sauce
Peel and quarter the onion. In a saucepan, combine the onion, bay
leaf, milk and peppercorns. Bring to a boil, then cover and keep in a
warm place, 10 minutes. Meanwhile, peel, deseed, and chop the
tomatoes. Wipe the mushroom caps with damp paper towel and trim the
stalks even with the caps. Set the mushrooms stalk-side down on the
chopping board and slice them. Add the sliced mushrooms to the
reserved prawn and scallop cooking liquid and simmer 2 minutes. Set
Melt the butter in another saucepan over medium heat. Whisk in the
flour and cook until foaming, 30-60 seconds. Take the pan from the
heat; let cool slightly, then strain in the milk. Whisk to mix.
Return to the heat and cook, whisking constantly until the sauce boils
and thickens, 2-3 minutes. Season with salt and pepper and simmer
about 2 minutes. Remove from heat.
Pour the double cream into the white sauce and then whisk vigorously
to mix. Strip the parsley and basil leaves from the stalks and
coarsely chop. Stir the herbs into the sauce with the crushed
chillies, salt and pepper. Set the sauce aside.
Peel and chop the tomatoes (or use canned chopped).
Fill a shallow saucepan with water, bring to a boil and add the oil
and 15ml salt. Add noodles one by one and simmer until just tender
3-5 mins for fresh 8-10 for dried.
Heat the oven to 180/350 degrees. Butter the baking dish. Ladle one
quarter of the sauce over the bottom of the prepared dish and arrange
half of the prawns and scallops on top.
Cover the sauce and prawn mix with a layer of noodles. Put the fish
pieces in one layer on top of the lasagne. Coat the fish with one
third of the remaining sauce and cover with lasagne noodles.
Add the rest of the prawns and scallops followed by half of the
remaining sauce, then cover with the remaining lasagne noodles. Ladle
the remaining sauce evenly over the top. Sprinkle with gruyere.
Bake lasagne in the oven until bubbling and golden brown on top, 30-45