The Fishy Lasagne


  • Hake fillets                  500g
  • Crab meat                   500g
  • King sized prawns        450g
  • Butter                          40g
  • Lasagne sheets
  • Crème fraiche             200ml
  • Double cream             50ml
  • Scallion                        3 pieces
  • White bread                2 slices
  • Plain flour                    3 tablespoons
  • Parsley                        10 g
  • Olive oil                       7 tablespoons


  1. Remove the skin from the hake and chunk into inch think cubes (or ask your fish monger to do it) Also chop your prawns into smaller pieces.
  2. Place the crème fraiche and double cream in a saucepan and bring to the boil and add the crab meat and heat for 1 or 2 minutes. Season the crab meat with a little salt and pepper.
  3. In another pot melt the butter in a saucepan and add in the scallions (chop them up finely) when the scallions start to soften add flour and stir leaving it to cook for a few minutes before mixing in the crab/cream mix.
  4. Add your butter scallion mix into the crab/cream mix and stir.
  5. Now its time to start putting down your layers of Lasagne. First preheat your oven at 180c/gas mark 4. Then grab a deep baking dish and coat the bottom of it with butter.
  6. On your first layer place your cubes of raw hake at the bottom of the baking dish and add in some of your crab/cream mix. Place a layer of lasagne sheets on top of this, add the raw  prawns and add in some more of the crab/cream mix. Finally place down another layer of lasagne sheets and spread the remaining crab/cream mix on top.
  7.  Place your bread and parsley into your blender and blend. Add in your 7 tablespoons of olive oil and blend again. This mixture should now be added on top of the lasagne before going into the oven.
  8. Place the lasagne in the oven for 40 minutes at 180c/ gas mark 4.
  9. After 40 minutes the Lasagne should be bubbling around the edges and the crumbs turning golden brown.
  10. Serve and enjoy.