Seafood Lasagna with Béchamel Sauce
Ingredients
- Ingredients
- 150 grams Lasagne noodle
- 3 Tomatoes
- 250 grams shrimp (ready to cook)
- 250 grams fish fillets (such as cod or red snapper)
- 150 grams grated Gruyere
- 40 grams butter
- 40 grams Pastry flour
- 100 milliliters fish stock
- 250 milliliters milk
- 2 Tbsps Sour cream
- 2 centiliters Pernod
- 2 Tbsps Dill (chopped)
- Nutmeg
- salt
- freshly ground pepper
Preparation steps
Cook lasagna noodles in boiling salted water according to package directions and allow to drain.
Blanch tomatoes for a few seconds and peel, quarter, core and cut into small cubes.
For béchamel, melt butter in a pan and fry flour in hot butter. Mix in milk and broth, stirring constantly. Simmer over low heat, while stirring, for about 5 minutes. Stir in creme fraiche and Pernod. Stir and season well with nutmeg, salt and pepper. Add tomatoes and dill.
Cut fish fillets into bite size pieces.
Spread béchamel sauce over bottom of a baking dish. Top with lasagna noodles and spread with béchamel sauce, fish and shrimp. Repeat steps until ingredients are used. Sprinkle lasagna with grated cheese and bake at 180°C (approximately 350°F) convection for about 30 minutes.
