Salmon, Prawn and Dill Lasagne
Salmon, prawn and dill lasagne from Annabel Karmel. Taking salmon fillet and king prawns, this tasty seafood pasta recipe also features spinach and leeks.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Cooking tools:
- Kitchen scale
- Baking dish
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 50g (2oz) butter
- 1 leek, finely chopped
- 1½oz (1 tsp) white wine vinegar
- 50g (2oz) plain flour
- 600ml (1 pint) milk
- 2 tbsp fresh lemon juice
- 100g (3½oz) baby spinach
- 2 tbsp dill, chopped
- 80g (2¾oz) Parmesan, grated
- 300g (10½oz) salmon fillet, skinned and cut into 2-cm (¾-in) cubes
- 225g (8oz) cooked king prawns
- 150g (5¼oz) broccoli, sliced into small florets and blanched
- 4 sheets lasagne
- Salt
- freshly ground black pepper
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