While you may have always had a classic ragu lasagna, here is something new for you to try. Fish Lasagne is something else! Very delicate and it will catch your attention as soon as you try it and you won't stop eating! A perfect first course for your dinner or lunch, seafood lasagna, made with lots of good fresh fish and a tasty béchamel prepared with the cooking fish broth, in Italian called "Brodetto di pesce"or "Fumetto di pesce". For this recipe, you can use fresh or frozen fish, up to you.
Serves 4 People
Oven tray used 20x25cm
For the fish sauce:
100-125g fresh lasagna sheets (depending how deep is your oven tray. Mine is made with 5 layers)
500-600ml tomato passata (puree')
100g scallops
100g prawns
100g mussels
100g squid rings
1 piece of Cod fillet, around 100g
1/2 glass white wine
2 garlic cloves
Extra virgin olive oil
salt
pepper
chilli
For the sea béchamel:
700ml fish stock (you can buy fish stock cubes - Knorr is a good brand. Or you can make homemade fish broth)
70g butter
70g flour
Béchamel preparation:
For 700ml béchamel, melt 70g butter in a saucepan, on a low heat. Stir in an equal amount of flour and with a spatula quickly mix, cooking the mixture for just under 30 sec. – known as a roux. Stir in warm fish stock, a little at a time, whisking continuously with a stainless steel looped wire whisk so that no lumps form. Bring the mixture to the boil, around 10 min, so that the mixture thickens and becomes glossy. Taste before you salt.
Sauce preparation:
Chop the scallops, prawns, squid and cod is pieces similar to the mussels dimensions. Keep the chopped seafood separate from the mussels. You can do this with a pair of scissors, it is easier. In a large pan, at medium heat, fry the two clove of garlic with 4 tablespoons of olive oil until light gold. Add all of the seafood except the mussels. Brown the seafood for a few moments, then add the wine, ensuring you turn from time to time. When the wine is well evaporated, add the tomato puree and reduce the heat. Cook the sauce for about 10min then add the mussels. Cook for another 5min, taste and season with salt and pepper. Remove the two garlic gloves.
Wash the fresh chopped parsley and add to the sauce.
Tips: Even if this is not in the instructions, when you use fresh lasagna sheets you still need to boil them in a large pan of salty water for a few minutes. Drain the sheets and place them flat on a kitchen towel.
Now, let prepare the Lasagna.. Preheat the oven to 180C / 356°F fan. In the oven tray, spread some béchamel, then start to build your layers. First place the lasagna sheet, the fish sauce, the béchamel and continue in the same order until you have finished all of the ingredients. The last lasagna sheet will be covered just with béchamel and bit of sauce to give a rose' colour to it. Bake the seafood lasagna for 30-35min, until cooked and golden. Let the seafood lasagna rest for 5-10min before distributing it on the plates. Enjoy with a glass of wine. Suggested, Italian white wine, Pecorino or Verdicchio.
Bake the seafood lasagna for 30-35min, until cooked and golden.
Let the seafood lasagna rest for 5-10min before distributing it on the plates. Enjoy with a glass of wine. Suggested, Italian white wine, Pecorino or Verdicchio.
Comments