Salmon, Prawn and Dill Lasagne
Ideally we should eat oily fish like salmon twice a week. It’s good for the heart and good for the brain so it’s worth finding new ways to serve it, such as this tasty lasagne. Suitable for freezing.
|1||leek, finely chopped|
|1½oz (1 tsp)||white wine vinegar|
|50g (2oz)||plain flour|
|600ml (1 pint)||milk|
|2 tbsp||fresh lemon juice|
|100g (3½oz)||baby spinach|
|2 tbsp||dill, chopped|
|80g (2¾oz)||Parmesan, grated|
|300g (10½oz)||salmon fillet, skinned and cut into 2-cm (¾-in) cubes|
|225g (8oz)||cooked king prawns|
|150g (5¼oz)||broccoli, sliced into small florets and blanched|
|Salt and freshly ground black pepper|
You will need a 21 x 16 x 7cm (8¼ x 6¼ x 2¾in) dish.
Preheat the oven to 200°C/400°F/gas 6.
Melt the butter in a deep saucepan. Add the leek and gently sauté for 5–6 minutes until soft. Add the vinegar, then stir in the flour and cook over the heat until blended. Add the milk, bring to the boil, then stir until thickened. Add the lemon juice, spinach, dill and 50g (2oz) Parmesan. Stir over the heat until the spinach has wilted. Season with salt and black pepper.
Put a third of the salmon, prawns and broccoli into the base of a 21 x 16 x 7cm (8¼ x 6¼ x 2¾in) dish. Pour over a third of the sauce. Place two sheets of lasagne on top. Repeat with more of the fish mixture, sauce and the remaining lasagne sheets, then finish with a layer of the fish mixture and sauce. Sprinkle with the 30g (1oz) Parmesan, then place in the oven for 30 minutes. Leave to stand for 5 minutes before serving.