Cooking with mum: Seafood lasagnePosted: July 14, 2012
I’m up in the lovely hills of Perthshire visiting my mum and dad for a long weekend. Despite the fairly persistent drizzle we’ve found a few gaps in the weather for walks through ‘the moss’ (local woods on the fields opposite the village) and around the loch on the banks of which our village nestles. We are also partaking in lots of eating and drinking! It is a quiet and peaceful break away from Manchester and work, much needed!
On Friday night, we decided to make seafood lasagne. My mum’s classic lasagne has gained quite the fan following among our family and friends, it really is excellent! I had never tried my mum’s seafood lasagne however, a relatively new recipe which she concoted one daywhen having some fish to use up.
Here’s what you’ll need for a lasagne serving 4;
- 2 fillets salmon
- 1 fillet smoked haddock
- 1 fillet un-smoked haddock
- large handful of king prawns (raw)
- milk (for poaching)
- 2 medium cloves of garlic or one very fat one
- good quality chopped tomatoes
- fresh lasagne sheets
- olive oil
- ouzo or another aniseed-based drink such as pernod or ricard
- salt and pepper to season
(I’ve had to use my dad’s camera as I forgot to bring mine, and I have no idea how to get rid of the pesky date stamps on the photos!)
Heat a good slug of oilve oil and fry the finely chopped onion and crushed garlic until turning soft and golden and letting off that lovely garlicy appetite-whetting scent.
(I am so jealous of my mum’s Le Creuset cookware, actually bought in France!)
At this point, add the chopped tomatoes and season with salt and pepper. Once simmering, reduce to a low heat for ideally up to two hours – the longer you leave it, the more the flavours will intensify and the tomatoes take on that delcicious sweetness. Around half way through add about a tablespoon of the ouzo to add a lovely hint of aniseed which brings another layer of flavour.
Poach the salmon and haddock (smoked and un-smoked) in some milk then flake into chunks.
Once the tomato sauce has been allowed to develop and delicious-ise sufficiently, stir in the poached fish and the prawns. You are now ready to start layering up the lasagne. My mum likes to include a layer of spinach for some added colour and texture. Unfortunately, there wasn’t enough spinach in my dad’s veg patch today! If you do include the spinach, put it in a layer with a drizzle of white sauce. Don’t wilt it first as it will cook plenty in the oven.
For the white sauce, my mum has always sworn by Delia;
1 and 1/4 pints milk (you can include the milk used for poaching the fish earlier)
3 oz butter
2 oz plain flour
3 fl oz cream (if you don’t have/want to be healthier, you can up the milk instead)
freshy grated nutmeg (my mum: ‘if it’s not fresh, don’t even bother!’)
Serve with salad and a large glass of vino bianco!