We've shattered the limits of traditional lasagne to craft a truly opulent version. This dish features tender layers of pasta embracing a velvety, creamy sauce, generously studded with succulent pieces of flaky fish and brightened by an infusion of fresh, fragrant herbs. It is the perfect choice for seafood lovers craving a hearty, deeply comforting dish to share.
Ingredients (Serves 4)
- 230g Smoked Haddock
- 1 tbsp butter
- 150g frozen peas
- 250ml semi skimmed milk
- 1 tbsp plain flour
- 200g approx. Dried Lasagne Sheets
- 240g Salmon Fillets
- 10g dill, finely chopped
- 30g Parmigiano grated
- Sea salt & Ground Black Pepper
Instructions
- In a sauce pan add flour, milk and butter and gently bring to the boil over a medium heat, constantly stirring.
- When thickened,season and remove from the heat.
- Add the peas, chopped basa, salmon and dill, add extra milk if too dry.
- In an Oven Proof Dish, add a layer of fish mix, then lasagne sheets as repaet for a few laters
- Finish with parmigiano. Bake for 30 mins or until the pasta is tender and the top is golden.
- Serve with the remaining dill.