Fish pie lasagne
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 1 tbsp light olive oil
- 30g unsalted butter
- 1 onionfinely chopped
- 2 cloves garliccrushed
- 80g plain flour
- 150ml white wine
- 300ml vegetable stock
- 150ml single cream
- 4 fillets (lightly smoked if you can get them) salmon
- 180g raw peeled king prawns
- 1 head broccolicut into small even florets
- ½ a small bunch dillfinely chopped, plus extra to garnish
- 4-6 sheets fresh egg lasagne
- 160ml crème fraîche
- 120g mozzarellagrated
Nutrition: per serving
- kcal947
- fat55.3g
- saturates27.5g
- carbs45g
- sugars7.7g
- fibre6.8g
- protein58g
- salt1.8g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Put the oil and the butter in a large pan, and melt over a medium heat. Gently fry the onion and garlic for 5 minutes, then add the flour. Fry for a minute until the roux is bubbling and smells biscuity, then turn up the heat to high and add the white wine. Whisk for 2-3 minutes, add the stock, keep whisking until smooth, then stir in the cream. Simmer for 5-10 minutes until the flour taste has cooked out. Turn off the heat and season.
step 2
Remove the salmon skins (if any) and dice the fish into 3cm chunks. Stir the salmon into the sauce along with the prawns, broccoli and dill. Spoon 1/2 of the sauce into a 2-litre ovenproof dish, top with 2-3 lasagne sheets (depending on the dish size). Add the remaining sauce and top with another 2-3 sheets of pasta. Spread the crème fraîche over the top, sprinkle over the mozzarella and bake for 40-45 minutes or until golden and bubbling. Sprinkle with extra dill to serve.
