Shellfish Lasagna

My most successful venture at the moment. Here's my version of shellfish lasagna recipe. Of course, can mix and match with different types of vegie or seafood. The original recipe uses only prawns and scallops, no vegie.


Ingredients

A.
Salmon (one fillet of roughly 12cm x 7cm x 1.5cm size)
Scallop (about 20 small biji - 1/2 Sainsbury frozen pack)
Prawn (220g)
Roast chicken (quantity roughly similar to salmon, or chicken nugget also will do)
- chop all the above into small bite size.
- measurements does not need to be exact


B.
Garlic (1 clove - chopped fine)
Butter (75g / 6tbspn)
Spinach
Double heavy cream(100ml / 0.5 cup)
Plain flour (50g /0.5 cup)
Fresh milk (600ml /2.5 cups)
Mozzarela cheese (grinded - one packet from Sainsbury)
Shao Sing rice wine (2-3 tbspn)
Salt, pepper, chili powder, sesame oil (to taste)


9-15 pieces of lasagna sheets


Methods:
1. Mix all the chopped ingredients A except salmon. Sprinkle a bit of salt and sesame oil.


2. Melt 1/3 butter in a pan and fried remaining garlic until fragrant. Then mix in the prawn, scallop and chicken. Fry just until the prawns change color. Add salt, pepper and chili powder.


3. Take the ingredients out. Add a bit butter into the hot wok. Fry salmon until it changes texture. Pour few tbspn of Shao Sing wine onto the salmon for fragrance. Mix the salmon with previously fried ingredients.


4. Fry the spinach for short while, not necessarily until cooked.


5. Soak the lasagne sheets in hot water. Remember to make sure that they do not stick together.


4. In another pot, melt the remaining butter over slow heat. Pour in the plain flour slowly and whisk. Then pour in the milk slowly and whisk hard until the plain flour blends with the milk. Add in double cream and whisk again until smooth. Dash a bit of salt, pepper, chilli powder into the sauce and mix well. Leave to cool.


6. Spread some of the sauce on a lasagne pan (about 1/3 portion). Layer in ingredients A. Sprinkle a bit of cheese over the ingredients and cover with some spinach. Place softened lasagna sheets on top of the ingredients.


7. Repeat layerings making sure that the final top layer is lasagna. Spread the remaining sauce on the top layer and sprinkle some cheese.


8. Preheat oven to 150deg. Cover with aluminium foil and bake for 30-40mins. Remove the aluminium foil when the lasagne is bubbling, switch off oven but let lasagne sit in the oven for few minutes to turn the upper layer slightly crispy.


9. Take out, cool slightly and eat.


It's quite a lot of work by my standard, so wont be doing that often. In my case, I will make a large portion during weekends then save some for the busy weekdays. Only need to reheat in microwave.



(cannot find the photo anymore, so this will have to do for now)