Serves 4


450g Salmon, cut into small cubes

200g small Scallops

200g Tiger Prawns shelled​

50g Butter

50g Plain Flour

568ml Milk

200ml Double Cream

2 Tsp Dijon Mustard

20g Tarragon, leaves picked and chopped

200g Baby Spinach leaves

12 Lasagne sheets

25g Parmesan, grated

200g grated Cheddar Cheese

Sea Salt & Freshly Ground Black Pepper

How to cook

Preheat the oven to 200 degrees C

Place all of the seafood in a bowl and mix with the Tarragon

In a pan heat the Milk but do not allow it to boil

Melt the Butter in a pan and whisk in the Flour over a low heat for about 2 minutes

Gradually add the Milk whisking all the time to remove any lumps

Add the Cream in stages at the same time continuing to whisk until you have a reasonably creamy white sauce

Add the grated Parmesan, Sea Salt, freshly Ground Black Pepper and Mustard

The White Sauce is now prepared

In an ovenproof dish, add one third of the seafood ensuring you include each type

Scatter over some Spinach leaves

Spoon about a third of the white sauce over and season to taste

Repeat again

Finally add the remaining seafood, spinach and white sauce

Then either top with a final layer of Lasagne sheets or, your preference, leave

To finish top with the grated Cheddar Cheese

Bake for 40 minutes in the oven, until the top is golden brown

Serve immediately divided over 4 serving plates along with some a salad of your choice

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