seafood lasagna restaurant

seafood lasagna restaurant
  • 4tbsp butter
  • 6 tbsp flour
  • 1 tsp mustard powder
  • 2 ½cups milk
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves. chopped finely
  • 1 tbsp fresh thyme leaves
  • 3 cups mixed mushrooms, sliced
  • 2/3 cup white wine
  • 14 0z/400 g canned chopped tomatoes
  • 1lb/450 g mixed skinless white fish fillets, cubed
  • 8 oz/225 g fresh scallops, trimmed
  • 4-6 sheets fresh lasagna
  • 8oz/225 g drained and chopped mozzarella cheese
  • salt and pepper
seafood lasagna restaurant


1. Melt the butter in a pan. Add the flour and mustard powder and stir until smooth. Simmer gently for 2 minutes without coloring. Gradually add the milk, whisking until smooth. Bring to a boil and simmer for 2 minutes. Remove from the heat and set aside. Cover the surface of the sauce with plastic wrap to prevent a skin from forming.
2. Heat the oil in a skillet and add the onion, garlic, and thyme. Cook gently for5 minutes until softened. Add the mushrooms and fry for another 5 minutes until softened. Stir in the wine and boil rapidly until nearly evaporated. Stir in the tomatoes. Bring to a boil and simmer, covered, for 15 minutes. Season and set aside.
3. Grease a seafood lasagna dish. Spoon half the tomato sauce in the dish and top with half the fish and scallops.
4. Layer half the lasagna over the fish, pour over half the white sauce and add half the mozzarella. Repeat these layers, finishing with the white sauce and mozzarella.
5. Bake the lasagna in a preheated oven at 400°F/2oo°C for 35-40 minutes until the top is bubbling and golden and the fish is cooked through. Remove the dish from the oven and let it stand on a heat-resistant surface or mat for 10 minutes before serving.

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