Seafood Lasagne

Seafood Lasagne

Servings: eight

Level of difficulty: Intermediate

Ingredients

500g salmon (unsmoked)

500g white fish (unsmoked)

500g cooked prawns

2 pints whole milk

1 500g carton extra thick double cream

Eight-ten sheets lasagne/lasagne verdi ('no precooking' type)

200g mature cheddar

2 tablespoons cornflour

The ingredients produce a mild delicious dish, but smoked fish could be used for a stronger, saltier version if preferred

Method

Filling

Pre heat oven 200C/ 400F /Gas mark 6

Heat milk in large 22cm pan

Before it reaches boiling point add fish and simmer for approximately 3-5 minutes, or until the fish is almost cooked

Keep the milk in the pan but remove fish with a slatted spoon and put into large bowl

Flake the fish and add the drained prawns

Sauce

Mix the cornflour and a little water

Reheat the milk, gently adding the cornflour

When the sauce has thickened remove from heat

Add extra thick double cream

Construction

Use a 24 x 36 cm lasagne dish

Layer the fish, sauce and lasagne

Repeat this twice

Top with slices of mature cheddar.

Pop into the oven for 15-20 minutes until the cheese browns.

Remove and serve with seasonable vegetables.

Mange tout, julienne carrots and asparagus tend to work well.