Lasagne with pistachio pesto, smoked salmon and prawns. Lay down the lasagne sheet, cover with bechamelle, add pieces of salmon, the prawns and dashes of pesto and a sprinkle of Parmesan. Stir the salmon into the sauce along with the prawns, broccoli and dill. End with a layer of pesto and a generous helping of butter.

Lasagne with pistachio pesto, smoked salmon and prawns Place two sheets of lasagne on top. Repeat with more of the fish mixture, sauce and the remaining lasagne sheets, then finish with a layer of the fish mixture and sauce. Top with half the spinach, half the salmon and half the prawns, then cover with a lasagne sheet.

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Lay down the lasagne sheet, cover with bechamelle, add pieces of salmon, the prawns and dashes of pesto and a sprinkle of Parmesan. Stir the salmon into the sauce along with the prawns, broccoli and dill. End with a layer of pesto and a generous helping of butter.

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Ingredients requirements for Lasagne with pistachio pesto, smoked salmon and prawns:

Need 1 packet of thin fresh lasagne sheet (you can use the dry ones but you might want to partially pre boil them).
Need 1 packet for smoked salmon.
Provide 120 g - prawns.
You need for Parmesan.
Prepare for Ground pistachios (decoration).
Prepare - Pistachio pesto.
Prepare 140 g - pistachios untoasted and unsalted.
Give 30 g for Parmesan.
Require 5/6 leaves - basil.
Need of Oil.
Give for Salt.
Provide Water.
Need - For bechamelle.
Give 1 l of milk.
Give 100 g of butter.
Require 80 g - flour.
Provide - Ground nutmeg.
Prepare - Salt.

A Ligurian lasagna redolent of basil and pine nuts is seductively lighter, a Wilma Flintstone to Fred's red version. No need to clean the Augean stables or capture the Cretan bull to work up an appetite before you can eat it. See recipes for Wagamama style- Prawns and salmon Fire Crackers 🔥🥢 too.. I tried it and wanted to share it with you guys!

Lasagne with pistachio pesto, smoked salmon and prawns steps:

Put the milk in a pan on low heat and warm it (not boil). Start by making bechamelle by melting the butter in a tall pan, add the flour (little bit at the time)..
On low heat add the milk a paddle at the time and mix well with the flour every time..
Eventually the mixture will start to get more liquid. To finish we are aiming for this consistency (see video below).
Leave to cook on very low heat for 10min and then remove from fire. To avoid it making a thick crust cover with cling film directly on the bechamelle..
Make the pesto. You can make this ahead of time and leave it in a jar in the fridge. In a small pan bring water to boil, add the pistachios and cook for a couple of minutes. Remove them from water.
Now that the skin softened remove all the skin and add the pistachios skinless in a mixer. Add the Parmesan, basil, salt, oil and a dash of water. Mix well and add oil/water as needed. Remove from mixer.
In a large pan cook for a couple of minutes the prawns with a dash of brandy. Remove from the fire..
In an oven proof dish, add a thin layer of bechamelle to ensure that the lasagne won’t stick to the bottom. Lay down the lasagne sheet, cover with bechamelle, add pieces of salmon, the prawns and dashes of pesto and a sprinkle of Parmesan. Repeat 3/4 layers.
Finish with a layer of bechamelle and cover with the grounded pistachios for decoration..
Cover with a slightly wet piece of baking paper on top of the dish. Cook on 180 degrees for 20 minutes. Finish with 5 min under the grill to make it golden.

Combine smoked salmon with pasta for a simple yet scrumptious lunch or supper. The flavoursome fish adds a smoky boost to creamy pasta dishes. Home » Recipes » Creamy Linguine with Salmon and Prawns. Dean said this dish took him back to Italy it was that good!. Mix together the smoked salmon in small pieces, the halved cherry tomatoes and the Pesto alla Genovese.

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