SEAFOOD LASAGNE - You’ve never tried such a delicious lasagna recipe! Seafood Lasagna
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- เผยแพร่เมื่อ 5 ธ.ค. 2024
- One of the best fish dishes we have ever tasted, seafood lasagna amazes and pleases everyone, even children who will love finding mussels, shrimp and clams between the sheets of pasta. A recipe to enjoy for Sunday lunch or for important occasions such as the Christmas menu. You have never tried seafood lasagna cooked like this, a delicious recipe from the grandmother of CUCINA GEEK.
INGREDIENTS FOR 5 PEOPLE - SEAFOOD LASAGNE
400 gr of mussels
300 gr of lupins/clams
300 gr of prawns
300 gr of cuttlefish
400 gr of lasagna
300 gr of pearled
A clove of garlic
A chilli pepper
Half a glass of white wine
30 gr of parmesan cheese
3-4 tablespoons of oil
Parsley
Salt
Pepper
60 gr of butter
40 gr of flour
A carrot
Celery
Onion
PROCEDURE: HOW TO COOK SEAFOOD LASAGNE
Clean the prawns by removing the head, shell and possibly removing the intestine.
Leave the eggs if there are any.
Prepare the stock with 700 ml of water and the vegetables carrot onion and celery, heads and shells
Bring the water to the boil and from the boil should pass 30 minutes
The cuttlefish should be cut into very small pieces
The mussels are cleaned with a net and opened on the stove in a large pan. Add the lupins after having drained them for two hours in water
Put a ladle of fish stock and in a few minutes they will open and can be removed
Filter the mussel water
Cover and dedicate yourself to the sauce
Crush the garlic and chop the chili pepper
Chop the parsley
3-4 tablespoons of oil in a saucepan
Add the garlic and chili pepper
As soon as it sizzles, add the cuttlefish
Add the prawns in a corner and add salt, pepper, white wine and immediately remove the prawns
We cover them
Continue with the cuttlefish
Crush the peeled tomato and cook for 7-8 minutes
Filter the fish stock
Shell the mussels and lupins
Prepare the cream soup: Melt the butter in a saucepan and as soon as it has melted, pour in the flour and mix with a whisk. Add the filtered mussel water. Stir constantly and add the stock. Stir until it thickens slightly, it must still remain liquid.
Remove the garlic from the sauce, add the shrimp, mussels, lupins, parsley and mix
In a 20x40 pan, put the cream soup on the bottom, then the layer of puff pastry, the cream soup again and then the sauce with the seafood, then the parmesan and continue like this. Until you have about 6-7 layers. When you are almost done, preheat the oven to 190 degrees static oven.
When you have to close it, put the last layer of puff pastry, the cream soup, the sauce, lower the tips and then the parmesan so that the parmesan forms on top. Bake 190 gr static oven for 30 minutes. Let it cool a little.
If you love preparing lasagna on special occasions like Christmas, New Year's Eve or Sunday lunch, try also:
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LASAGNE WITH VEGETABLES: • LASAGNE AL FORNO - ric... (white)
LASAGNE WITH ARTICHOKES: • Lasagne ai carciofi: L...
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