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Salmon & king prawn lasagne

(March 01, 2016)

Salmon and king prawn lasagne
(this dish is suitable for pesco-vegetarians)

Salmon and king prawn lasagne

This dish is simple, tasty and filling. It is also quite versatile. Most ingredients can be substituted: fresh for frozen; frozen or dried for fresh; salmon and or king prawns for other fish, and/or Quorn.

Ingredients:

  1½ packs fresh lasagne slices (available from all major supermarkets, around £1.00 per pack)
  ½ pint homemade Béchamel (white) sauce (made using Welsh milk, butter and flour;
see previous recipes for details)

  Dried dill (available from Tiger stores nationwide)
  Mustard & dill flavoured sauce (quarter of a jar – we used the variety sold by Aldi)
  1 bag of fresh watercress (or frozen peas)
  1 bag of defrosted (previously frozen and cooked) king prawns (we used ones from Aldi) 
  2 salmon fillets (medium to large), uncooked and diced into bite-sized pieces
  Large handful of grated Cheddar cheese

Make the Béchamel sauce. Stir in a quarter of a jar of mustard & dill flavoured sauce, and 2-3 g dried dill. Allow to cool slightly.

Take an oven-proof dish and scatter with a layer of watercress (we used still-frozen peas for the lasagne used in all the images), using approximately one quarter of the pack.

Then, layer the watercress with a quarter of the Béchamel sauce.

Add a layer of pasta.
 

salmon fillets salmon fillets

Add the diced, uncooked salmon fillets to a third of the remaining sauce and spread evenly as the next layer.

 

The dried dill, used to further flavour the Béchamel sauce was bought from Tiger Stores, and this huge pack was only £1.00.

 

Dried dill pack Béchamel sauce
Dried dill pack
 
Béchamel sauce,
ready to add the mustard & dill flavoured sauce

 

Add another layer of pasta.

Add the king prawns (which are pre-cooked and have been defrosted) to half of the remaining sauce and spread evenly as the next layer.

The final layer should be pasta, then the remaining Béchamel sauce. Sprinkle grated cheese on the top.
 

Salmon & king prawn lasagne, straight from the oven Salmon & king prawn lasagne, as served

Salmon & king prawn lasagne, ready to eat

 

Place in a pre-heated oven at Gas Mark 4/180° for 20-25 minutes, until the top of the lasagne is golden brown and the filling is bubbling on the sides of the dish.

Serve with the remaining watercress, chips and/or a side salad, and a lovely and well-chilled white wine.

Enjoy!

Claire Meredith, Head Chef at Tŵr Cymru Culture Towers, March 2016

Also from the Head Chef at Tŵr Cymru Culture Towers:
      Pesto, pistachio and puff pastry tart, September 2014
     
Roasted fennel and Welsh goat's cheese salad, September 2014
      Blackberry Napoleon desert, September 2014
      Pomme dauphinoise (made easy)
, September 2014

     
Salmon and Thai fishcakes, June 2014

     
Artisan rice pudding with blackberry compote, March 2014

     
Coquille Saint-Jacques, March 2014
     
Salmon teriyaki with pumpkin seed crust, March 2014
     
Vegetable spring rolls, December 2013
     
Broad bean, wasabi and crème fraîche pâté, September 2013
      Salmon ramen, September 2013
      Carmarthen Canapés Caerfyrddin, June 2013
      Apple and elderflower crumble, March 2013
      Smoked salmon puff pastry parcels,
March 2013
 
     The only Welsh cakes recipe you'll ever need, June 2012
     
Roast butternut squash, garlic and sweet chilli soup, March 2012

      Cauliflower, roasted onion and Welsh cheddar soup, March 2012
      Tiramisu, March 2012
      Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
      Almond, cherry & Bourbon tart, September 2011
      Chic party food ideas 3, June 2011
      Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
      Almond, cherry & Bourbon tart, September 2011
      Chic party food ideas 2, June 2011
      The cupcake revolution, February 2011
      Chic party food ideas, February 2011
      Stylish party canapes, September 2009

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