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Seafood lasagne

By July 10, 2020 ,

Lasagne is traditionally associated with meat but I wanted something a little more indulgent than the usual meat ragu based dish. The bechamel has dry vermouth for extra depth and tarragon for a hint of anise. The saffron gives additional flavour and colour and the squid ink pasta adds another level to the dish. 

200g salmon fillet sliced into 1cm thick slices
10 king prawns sliced in half
200g cod fillet sliced into 1cm thick slices
70g gruyere cheese grated for the topping


50g flour
50g butter
Salt and pepper to taste
180ml milk
70ml dry vermouth
5g dried tarragon
1g saffron threads
5ml lemon juice
5 scallions finely chopped

Melt the butter, add the flour and cook on a medium heat for 5 minutes
Take the pan off the heat and add the milk slowly, whisking all the time to ensure it does not get lumpy
Place back on the heat and continue to stir until it thickens
Add the vermouth 
Add the saffron and stir through
Season to taste
Add the scallions and stir through
You should have a pretty firm, thick sauce
Allow to cool slightly before adding to the dish

100g pasta flour or '00' flour
1 egg
4g packet squid ink

Mix the egg with the squid ink and beat together
Add to the flour in a bowl until it comes together into a stiff dough (or whizz it up in your food processor, if you have one) 
Knead briefly and then place in the fridge to rest for an hour
Once it has rested, roll out the dough either using a rolling pin or a pasta roller until the dough is about 1mm thick
Cut into sheets the right size for your dish and place in the fridge until needed.
Ensure that the sheets are either dusted with flour or use baking parchment to separate the sheets, otherwise they will stick together

To assemble the dish
Preheat your oven to 190c (fan), 200c (normal) or set your BBQ up for indirect cooking at 200c
Place some of the fish on the bottom of the dish and pour over some of the sauce, top with a sheet of pasta
Continue doing this until all the fish has been used
Top with the rest of the sauce and sprinkle over the grated cheese
Place in the oven/BBQ and cook for 40 minutes

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