Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, lasagne with pistachio pesto, smoked salmon and prawns. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Spread a third of the pasta sauce into prepared dish. This lasagna is so easy to make and so tasty! I made it for my boyfriend who wasn't hungry and he had seconds and thirds!
Lasagne with pistachio pesto, smoked salmon and prawns is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Lasagne with pistachio pesto, smoked salmon and prawns is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have lasagne with pistachio pesto, smoked salmon and prawns using 18 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Lasagne with pistachio pesto, smoked salmon and prawns:
- Make ready 1 packet thin fresh lasagne sheet (you can use the dry ones but you might want to partially pre boil them)
- Get 1 packet smoked salmon
- Take 120 g prawns
- Get Parmesan
- Take Ground pistachios (decoration)
- Prepare Pistachio pesto
- Get 140 g pistachios untoasted and unsalted
- Take 30 g Parmesan
- Take 5/6 leaves basil
- Take Oil
- Get Salt
- Take Water
- Take For bechamelle
- Prepare 1 l milk
- Get 100 g butter
- Take 80 g flour
- Get Ground nutmeg
- Make ready Salt
Top with some of the leek and spinach mixture and then some smoked Repeat the process finishing the top layer with sauce, a few pieces of salmon and grated cheese. The Best Salmon Lasagna Recipes on Yummly Biscotti with Pistachio Ice-Cream and Lemon Curd. Smoked Duck with Beetroot, Grapes and Cherries.
Steps to make Lasagne with pistachio pesto, smoked salmon and prawns:
- 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
Lamb Cutlets with Couscous Salad and Mint Pea Purée. Comfort food doesn't get more classic than simple lasagne, featuring rich beef and creamy sauce. Find lots more lasagne recipes and Italian recipes at Tesco Real Food. Sorrel Pistachio Pesto with Seared Salmon. Tagliatelle with Fresh Green Pesto and Prawns.
So that’s going to wrap this up with this exceptional food lasagne with pistachio pesto, smoked salmon and prawns recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
