Seafood Lasagna

Ingredients

• 6 lasagne sheets
• 500 g Venus mussels
• 400 g shrimp (pre‑shucked and deveined)
• 400 g red mullet
• 2 shallots
• 1 Garlic clove
• 2 tbsp flour
• 150 ml white wine
• 350 ml milk
• 2 tbsp crème fraîche
• 200 g mushrooms
• 4 tbsp grated cheese
• butter
• Salt
• Pepper (freshly ground)
• parsley (for garnish)

Instructions

1. 1.

   Preheat oven to 180°C.

2. 2.

   Wash and clean mussels, place in a pot with 250 ml boiling salted water. Cover and cook for about 2–3 minutes until the shells open, then remove from pot, let cool slightly, and loosen from shells.

3. 3.

   Clean mushrooms and slice them.

4. 4.

   Wash shrimp and red mullet, pat dry. Cut red mullet into bite‑size pieces.

5. 5.

   Peel garlic and shallot, finely dice. Sauté in 2 tbsp hot butter, dust with flour, deglaze with white wine. Reduce, then stir in milk. Brown mushrooms in hot butter, add to sauce, season with salt and pepper.

6. 6.

   Sauté shrimp and mussels in 1 tbsp hot butter, season, and add to the sauce.

7. 7.

   Layer a bit of sauce in a baking dish, place a lasagne sheet on top, spread some fish ragout, and repeat until all ingredients are used. Finish with a layer of noodles topped with sauce (without seafood) and sprinkle cheese before placing in the preheated oven. Bake for about 45 minutes until golden brown. Serve garnished with parsley.