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La Belle Cuisine - More Pasta Recipes

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Shrimp, Scallop and Cod Lasagne
Taste the international flavors of

“Lasagna: the world's most perfect food.”
~ Garfield

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Scallops from Market on Rue Cler, Paris, France
Scallops from Market on Rue Cler, Paris, France
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Moos, Martin
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La Belle Cuisine


Shrimp, Scallop, and Cod Lasagne

Gourmet December 1995

For sauce
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups white fish stock
2 cups milk
1/4 cup medium-dry Sherry
1 tablespoon fresh lemon juice

2 pounds fennel bulb (sometimes called anise),
sliced thin and chopped (about 4 cups)
White and pale green parts of 1 1/2 pounds
leeks, halved lengthwise, chopped, rinsed
well, and drained (about 4 cups)
4 tablespoons extra-virgin olive oil
1 pound medium shrimp (31 to 35), shelled
and cut crosswise into 1/2-inch pieces
1 pound sea scallops
1 pound cod fillet, cut into 3/4-inch dice
1 large egg, beaten lightly
4 teaspoons fresh lemon juice
1 cup heavy cream
Twelve 7- by 3 1/2-inch sheets dry
no-boil lasagne pasta
3 tablespoons fine dry bread crumbs
1 3/4 cups freshly grated Parmesan
(about 7 ounces)

Make sauce: In a heavy saucepan melt butter over moderately low heat
and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk
in stock, milk, Sherry, and lemon juice in a stream and simmer, whisking
occasionally, until thickened, about 10 minutes. Sauce may be prepared
up to this point 3 days ahead and chilled, its surface covered with plastic wrap.
In a large non-stick skillet cook fennel and leeks with salt and pepper to
taste in 2 tablespoons oil over moderate heat, stirring, until softened and
beginning to turn golden and transfer to a large bowl.
In skillet heat 1 tablespoon oil over moderately high heat until hot but not
smoking and sauté shrimp with salt and pepper to taste until pink and just
cooked through, about 30 seconds on each side. Add shrimp to fennel
Remove tough muscle from side of each scallop and cut scallops into
1/2-inch pieces. In skillet heat remaining tablespoon oil over moderately
high heat until hot but not smoking and sauté scallops and cod, stirring,
until opaque and just cooked through, about 1 1/2 minutes. Add scallops
and cod to shrimp mixture. In a small bowl whisk together egg and lemon
juice and stir into seafood mixture.
Transfer sauce to a bowl and whisk until smooth. In another bowl with an electric mixer beat cream until it just holds soft peaks and fold into sauce gently but thoroughly.
Preheat oven to 375 degrees F. Pour 1 cup sauce into a baking dish,
13 by 9 by 2 inches (sauce will not cover bottom completely), and cover
with 3 lasagne sheets, making sure they do not touch each other. Spread
one third shrimp mixture over pasta and sprinkle with 1 tablespoon bread crumbs. Drop one fourth remaining sauce onto shrimp mixture by spoon-
fuls and gently spread with back of spoon. Sprinkle 1/2 cup Parmesan
over sauce and make two more layers in same manner, beginning and
ending with pasta. Spread remaining sauce evenly over top, making sure
pasta is completely covered, and sprinkle with the remaining 1/4 cup
Parmesan. Cover dish tightly with foil, tenting slightly to prevent foil
from touching top layer, and bake in middle of oven 30 minutes. Remove
foil and bake lasagne 10 minutes more, or until bubbling and golden. Let
lasagne stand 5 minutes before serving. Serves 12 to 16 as a first course.

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