Salmon and king prawn lasagne (this dish is suitable for pesco-vegetarians)
This dish is simple, tasty and filling. It is also quite versatile. Most ingredients can be substituted: fresh for frozen; frozen or dried for fresh; salmon and or king prawns for other fish, and/or Quorn.
Ingredients:
1½ packs fresh lasagne slices (available from all major supermarkets, around £1.00 per pack)
½ pint homemade Béchamel (white) sauce (made using Welsh milk, butter and flour; see previous recipes for details)
Dried dill (available from Tiger stores nationwide)
Mustard & dill flavoured sauce (quarter of a jar – we used the variety sold by Aldi)
1 bag of fresh watercress (or frozen peas)
1 bag of defrosted (previously frozen and cooked)king prawns (we used ones from Aldi)
2 salmon fillets (medium to large), uncooked and diced into bite-sized pieces
Large handful of grated Cheddar cheese
Make the Béchamel sauce. Stir in a quarter of a jar of mustard & dill flavoured sauce, and 2-3 g dried dill. Allow to cool slightly.
Take an oven-proof dish and scatter with a layer of watercress (we used still-frozen peas for the lasagne used in all the images), using approximately one quarter of the pack.
Then, layer the watercress with a quarter of the Béchamel sauce.
Add a layer of pasta.
Add the diced, uncooked salmon fillets to a third of the remaining sauce and spread evenly as the next layer.
The dried dill, used to further flavour the Béchamelsaucewas bought from Tiger Stores, and this huge pack was only £1.00.
Dried dill pack
Béchamelsauce, ready to add the mustard & dill flavoured sauce
Add another layer of pasta.
Add the king prawns (which are pre-cooked and have been defrosted) to half of the remaining sauce and spread evenly as the next layer.
The final layer should be pasta, then the remaining Béchamel sauce. Sprinkle grated cheese on the top.
Place in a pre-heated oven at Gas Mark 4/180° for 20-25 minutes, until the top of the lasagne is golden brown and the filling is bubbling on the sides of the dish.
Serve with the remaining watercress, chips and/or a side salad, and a lovely and well-chilled white wine.
Enjoy!
Claire Meredith, Head Chef at Tŵr Cymru Culture Towers, March 2016
