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Seafood lasagne

A sophisticated version of a lasagne. Filled with salmon, cod and prawns. Deliciously creamy thanks to the use of double cream.  

Creation by Mark Sargeant, Restaurant MS, Folkestone, UK. 

Makes about 8kg. 

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Allergens and dietary requirements

  • Crustaceans
  • Egg
  • Fish
  • Gluten
  • Cow's milk
  • Lactose
  • Sulphite
  • Pescetarian

Ingredients

2
pieces
salmon fillet, with skin
2
pieces
cod filet with skin
2
kg
prawns, cleaned
1
l
double cream
1
bunch
chive, finely cut
1
bunch
coriander, finely cut
1
bunch
basil, finely cut
2
lemons, grated
3
pack
fresh pasta sheets

Scale recipe

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