This Mary Berry Fish Lasagne is a creamy and comforting recipe, which offers a delightful seafood twist on the Italian classic, using a mix of fish and fresh dill. It’s a decadent yet easy option, perfect for a special family dinner.
Mary Berry Fish Lasagne Ingredients
For the Fish and Sauce:
- 50g (2oz) butter
- 1 leek, finely chopped
- 50g (2oz) plain flour
- 600ml (1 pint) milk
- 1 heaped tsp Dijon mustard
- 1 tbsp white wine vinegar
- 2 tbsp fresh lemon juice
- 100g (3½oz) baby spinach
- 2 tbsp fresh dill, chopped
- 80g (2¾oz) Parmesan cheese, grated
- 300g (10½oz) salmon fillet, skinned and cut into 2cm (¾in) cubes
- 225g (8oz) cooked king prawns
- 150g (5¼oz) broccoli, sliced into small florets and blanched
- Salt and freshly ground black pepper
To Assemble:
- 4-6 sheets of fresh or no-boil lasagne
How To Make Mary Berry’s Fish Lasagne
- Sauté the leek: In a deep saucepan, melt the butter over a gentle heat. Add the finely chopped leek and sauté for 5–6 minutes until soft but not coloured.
- Make the cheese sauce (Béchamel): Add the white wine vinegar to the leeks, then stir in the flour and cook for one minute to form a roux. Gradually whisk in the milk until the sauce is smooth. Bring to a boil, stirring until the sauce has thickened.
- Add flavours and spinach: Remove the sauce from the heat. Stir in the lemon juice, chopped dill, and 50g (2oz) of the Parmesan cheese. Add the baby spinach and stir over the heat until it has just wilted into the sauce. Season well with salt and black pepper.
- Prep the oven and assemble the first layer: Preheat the oven to 200°C/180°C Fan/Gas 6. In a medium-sized ovenproof dish, place one-third of the salmon cubes, prawns, and blanched broccoli florets. Pour over one-third of the creamy leek and spinach sauce.
- Continue layering: Place two or three sheets of lasagne on top to cover the sauce. Repeat the layers with more of the fish mixture and sauce, followed by the remaining lasagne sheets. Finish with a final layer of the remaining fish mixture and sauce.
- Top and bake: Sprinkle the remaining 30g (1oz) of Parmesan cheese over the top. Bake for 30 minutes, or until the top is golden brown and the sauce is bubbling. Let it stand for 5 minutes before serving.
Recipe Tips
- How to get the best flavour? Using a mix of fish, such as a “fish pie mix” containing salmon, cod, and smoked haddock, will add a wonderful depth of flavour to the lasagne.
- Can I make this ahead of time? This is a great make-ahead meal. You can assemble the entire lasagne, cover it, and keep it in the refrigerator for up to a day before baking. You may need to add 5-10 minutes to the baking time.
- How to prevent a watery lasagne? Ensure the spinach is just wilted and not overcooked, as this can release excess water. Also, make sure your béchamel sauce is nicely thickened before you start layering.
- What is blanching broccoli? To blanch the broccoli, simply drop the florets into boiling water for 1-2 minutes, then immediately drain them and plunge them into ice-cold water to stop the cooking. This ensures they stay bright green and tender-crisp.
What To Serve With Fish Lasagne
This rich and creamy lasagne is a complete meal, but it pairs wonderfully with:
- A crisp green salad with a simple lemon vinaigrette
- Warm, crusty garlic bread
- Steamed green beans or peas
How To Store Fish Lasagne
- Refrigerate: Store leftovers in an airtight container or tightly covered in the refrigerator for up to 2 days.
- Freeze: This lasagne freezes well before it’s baked. Assemble the dish, let it cool completely, then wrap it well in plastic wrap and foil. It can be frozen for up to one month. Bake from frozen, adding about 20-30 minutes to the cooking time.
Fish Lasagne Nutrition Facts
- Serving Size: 1 serving
- Calories: 590 kcal
- Fat: 32g
- Carbohydrates: 38g
- Protein: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this recipe is very versatile. A fish pie mix from the supermarket is a great shortcut. You can also use a combination of cod, haddock, smoked haddock, salmon, or even add scallops.
Yes. If using dried lasagne sheets, it’s a good idea to assemble the dish a few hours ahead of baking to allow the sheets to soften in the sauce. Alternatively, you can par-boil them for a few minutes until they are flexible.
This usually happens when making the béchamel. To avoid lumps, add the milk to the flour and butter roux gradually, whisking constantly until each addition is fully incorporated and the sauce is smooth.
Try More Recipes:
- Mary Berry Aubergine Lasagne Recipe
- Mary Berry Sausage Lasagne Recipe
- Mary Berry Vegetable Lasagne Recipe
Mary Berry Fish Lasagne Recipe
Description
A creamy and comforting seafood twist on a classic lasagne, featuring salmon, prawns, and broccoli in a rich dill and Parmesan white sauce.
Ingredients
Instructions
- Preheat oven to 200°C/180°C Fan.
- Make the sauce: Sauté the leek in butter. Stir in flour to make a roux, then gradually whisk in milk until a smooth, thick sauce forms.
- Stir in mustard, 50g of the Parmesan, dill, and spinach until the spinach wilts. Season well.
- Layer in an ovenproof dish: Start with ⅓ of the salmon, prawns, and broccoli, then ⅓ of the sauce.
- Top with a layer of lasagne sheets. Repeat the layers, finishing with a final layer of the fish mixture and sauce.
- Sprinkle the remaining 30g of Parmesan over the top.
- Bake for 30 minutes until golden and bubbling. Let it rest for 5 minutes before serving.
Notes
- Using a good quality fish pie mix is an excellent shortcut for this recipe.
- For the best results, use freshly grated Parmesan cheese as it melts more smoothly.
- Assembling the lasagne a few hours ahead of time allows the flavours to meld beautifully.
- This is a wonderful alternative to a traditional meat lasagne and is perfect for a special occasion.
