Seafood Lasagne

This International main features Smoked Haddock Fillet pn Cayenne Pepper, Cod fillet Salt and Pepper, Milk 4 oz Peeled Prawns, Leaf 2 Eggs, Hard-boiled. It delivers rich, cheesy flavor, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Beginner

Servings: 6

Calories: 1900.5

Description

This International main features Smoked Haddock Fillet pn Cayenne Pepper, Cod fillet Salt and Pepper, Milk 4 oz Peeled Prawns, Leaf 2 Eggs, Hard-boiled. It delivers rich, cheesy flavor, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

8 oz Smoked Haddock Fillet pn Cayenne Pepper
8 oz Cod fillet Salt and Pepper
30 fl Milk
4 oz Peeled Prawns
1 Bay Leaf 2 Eggs, Hard-boiled, shelled
3 oz Butter or margarine -and chopped
3 oz Plain Flour
7 oz Can Sweetcorn niblets
6 oz Cheddar Cheese, Grated
6 oz (Dry Weight) Lasagne Verde

Directions

1
Place haddock and cod fillets in a pan. Pour over 20 fluid ounces of the milk and add bay leaf. Slowly bring liquid to the boil, then simmer for 3 to 5 minutes until fish is cooked. Remove fish and strain liquid, then make it up to 30 fluid ounces with the remaining 10 fluid ounces of milk. In a separate pan, melt butter or margarine. Remove pan from heat. Stir in flour and gradually blend in milk. Return pan to heat, stirring constantly. When liquid is smooth, bring sauce to the boil to thicken. Add half the cheese and parsley, with cayenne pepper. Season to taste. Skin and flake fish, and place in a bowl with prawns, eggs and sweetcorn (plus liquid from can). Stir in two-thirds of the sauce (reserve remainder), then spoon half the mixture over the base of a 4 pint / 2.25 litre shallow ovenproof dish. Cover with a layer of lasagne, repeat layers. Preheat oven to 180C/350F/Gas Mark 4. Spoon reserved sauce over lasagne. Mix together remaining cheese and parsley. Sprinkle over lasagne. Bake in preheated oven for 1 hour, until golden brown. Serve with salad
2
Chopped Fresh Parsley Salad to serve

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1900.5kcal

% Daily Value *
Total Fat 112.9g174%
Saturated Fat 53.9g270%
Cholesterol 244.5mg82%
Sodium 2114.0mg89%
Total Carbohydrate 115.9g39%
Dietary Fiber 8.5g34%
Sugars 38.6g
Protein 108.7g218%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, boiling, butter, cayenne, cheddar, cheese, chopped, cod, dry, eggs, fillet, fish, flour, grated, haddock, hardboiled, international, lasagne, leaf

Read it online: https://www.chefs-mate.com/recipe/seafood-lasagne-2/