Seafood lasagne: the simple recipe with salmon and grouper for a creamy sauce

How to make seafood lasagne

Step 1

Start by preparing the béchamel sauce: Put the butter in a large saucepan and let it melt slowly.

step 2

Add the starch to the melted butter all at once and stir vigorously with a whisk to avoid lumps. Allow to brown and then slowly add the hot milk while stirring constantly. Step 3

Season with salt, pepper and add plenty of lemon zest. Step 4

Cook the béchamel sauce over low heat, stirring constantly, until thick and well blended. Turn off the heat and let cool. Step 5

Rinse the fish fillets under running water, drain and pat dry with absorbent kitchen paper. Step 6

Feel with your fingertips to identify and remove any remaining bones. Step 7

Using a sharp, smooth-bladed knife, score the flesh around the tail and fillets, sliding the blade to remove the skin from the fish. Step 8

Cut the cleaned pulp into cubes. Step 9

Wash and dry a bunch of parsley, remove the double and hardest stems and chop finely. Step 10

Peel and chop half of the garlic clove without seeds and place in a large pan. Step 11

Add half of the parsley and a dash of oil and fry. Step 12

At this point, add the fish and let it season over high heat. Step 13

Deglaze with white wine and let the alcohol evaporate. Then add salt and pepper. Step 14

Cook for about ten minutes, breaking up the fish with a wooden spoon. Step 15

Add the tomato paste, stir and cook for 10-15 minutes from the moment the puree boils. Step 16

Add salt if necessary, stir the ingredients, turn off and allow to cool. Step 17

Place a layer of béchamel sauce in a baking dish for 4-6 people.

Step 18

Use scissors to cut out the layer of fresh egg lasagne sheets and adjust it to the shape of your baking dish.

Step 19

Place a first layer of pasta over the béchamel sauce.

Step 20

Cover with a layer of fish sauce. Then continue with a layer of béchamel sauce and start again with the dough until the baking dish is full.

Step 21

Finally, carefully cover the surface of the lasagne with a layer of béchamel sauce.

Step 22

Cook the lasagne in a static oven preheated to 200 °C for about 25 minutes.

Step 23

Remove from the oven when a golden crust has formed on the surface. Then let it rest for about 5-10 minutes.

Step 24

Sprinkle the lasagna with a pinch of fresh parsley and grated lemon zest. Bring it to the table and serve. How to store your seafood lasagna
The seafood lasagna can be stored in the refrigerator in a special airtight container for up to a day. You can also freeze it.