8 oz smoked haddock fillet
8 oz cod fillet
30 fl milk
1 bay leaf
3 oz butter or margarine
3 oz plain flour
6 oz cheddar cheese, grated
4 tbsp chopped fresh parsley
1 pinch cayenne pepper
1 salt and pepper
4 oz peeled prawns
2 eggs, hard-boiled, shelled and chop, ped
7 oz can sweetcorn niblets
6 oz (dry weight) lasagne verde
1 salad to serve
A Recipe for
Seafood Lasagne
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
Herb Tip |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
This Recipe for Seafood Lasagne is one of thousands in the Recipes-to-go Meal Cookbook.
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
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What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
This is a recipe for Seafood Lasagne from the recipe cookbook of Recipes-to-go (Meal)
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
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| Madeleine L'Engle (1918--) American author. |
Place haddock and cod fillets in a pan. Pour over 20 fluid ounces of
the milk and add bay leaf. Slowly bring liquid to the boil, then
simmer for 3 to 5 minutes until fish is cooked. Remove fish and
strain liquid, then make it up to 30 fluid ounces with the remaining
10 fluid ounces of milk.
In a separate pan, melt butter or margarine. Remove pan from heat.
Stir in flour and gradually blend in milk. Return pan to heat,
stirring constantly. When liquid is smooth, bring sauce to the boil
to thicken. Add half the cheese and parsley, with cayenne pepper.
Season to taste.
Skin and flake fish, and place in a bowl with prawns, eggs and
sweetcorn (plus liquid from can). Stir in two-thirds of the sauce
(reserve remainder), then spoon half the mixture over the base of a 4
pint / 2.25 litre shallow ovenproof dish. Cover with a layer of
lasagne, repeat layers.
Preheat oven to 180C/350F/Gas Mark 4. Spoon reserved sauce over
lasagne. Mix together remaining cheese and parsley. Sprinkle over
lasagne. Bake in preheated oven for 1 hour, until golden brown. Serve
with salad.
Source: CHAT Magazine
Serves: 6
Seafood Lasagne Recipe brought to you by Recipes To-Go