FOOD + DRINK
MARK SARGEANT CONT .
Mark Sargeant ’ s Seafood Lasagne
Ingredients :
• 200g baby-leaf spinach
• 250g dried lasagne sheets
• 50g finely grated Parmesan
For the fish sauce :
• 1kg fresh mussels , beards pulled off
• 100ml white wine
• 1 onion , finely chopped
• 3 tbsp olive oil
• 1 / 2 red chilli , deseeded and finely sliced
• 1 fat garlic clove , peeled and squashed
• 225g frozen raw jumbo king prawns
• 240g skinless and boneless salmon fillets
• 150g skinless and boneless white fish fillets , such as pollock , line-caught cod or haddock
• 1 tbsp tomato purée
• 1 tbsp chopped flat-leaf parsley
For the béchamel sauce :
• 1 litre milk
• 1 small onion , halved through the root
• 2 bay leaves
• 1 / 4 whole nutmeg , finely grated
• 75g butter
• 75g plain flour
Method :
1 . Preheat the oven to 180 ° C , fan 160 ° C , gas 4 . For the fish sauce , cook the mussels in a pan with 50ml of the wine over a high heat , covered , until the shells open , shaking the pan frequently . Tip into a colander placed over a bowl to collect the liquid . Remove the mussels from the shells and set aside , discarding the shells and any mussels that remain closed .
2 . In a large frying pan , soften the onion in the oil . Add the chilli and garlic , season and fry for another minute . Add the frozen prawns and whole fish fillets , and fry for about 5 minutes until just cooked . Add the rest of the wine and reduce for a couple of minutes .
3 . Add 100ml of the reserved mussel stock , the tomato purée and mussels , and simmer for 5 minutes . Adjust the seasoning , remove from the heat and stir in the parsley . Remove the garlic , flake the fish into chunks and set aside .
4 . Meanwhile , put the milk , onion , bay leaves and grated nutmeg in a saucepan , season and bring to a gentle boil .
5 . Melt the butter in a small pan and stir in the flour . Cook for a few minutes over a medium heat , stirring constantly , to make a roux .
6 . Remove the bay and onion from the milk , then add the roux , whisking furiously . Cook until it thickens , adjust the seasoning to taste and remove from the heat . Cover the surface with clingfilm to prevent a skin forming .
7 . Spread two ladlefuls of the béchamel over the base of a 30cm x 20cm ovenproof dish , then a layer of seafood with some of the liquid , a layer of spinach leaves and a layer of lasagne sheets . Repeat to build up about three layers , finishing with a layer of béchamel . Scatter with the Parmesan and bake for 40 minutes or until golden .
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