Halibut Lasagna-This recipe is for a great lasagna with halibut, shrimp, and homemade lasagna noodles.
- 2 T olive oil
- 1/4 c finely chopped onion
- 2 cloves garlic- finely chopped
- 1/2 pound medium shrimp- shelled, deveined and cut into 1/4 inch pieces
- 1/2-3/4 pound halibut fillets- skinned and cut into 1/2 inch cubes
- 1-2 T finely chopped parsley
- Salt and pepper
- 3/4 c toasted bread crumbs to top the lasagna
- 4 c whole milk
- 4 T butter
- 4 T flour
- Salt, pepper, and dash of freshly grated nutmeg
- 2 1/4 c flour
- 3 eggs- room temp
1- Make Béchamel Sauce- Melt butter in medium sauce pan over medium low heat. When melted, add the flour and stir with a whisk until smooth- about 1-2 minutes. Do not let it brown and stir continuously. Add the milk slowly, continuing to whisk and raise heat to medium, stirring continuously until sauce starts to thicken. Add salt, pepper, and freshly grated nutmeg. When the sauce is thick enough to coat the back of a spoon, remove from heat. Can make up to 1 day in advance and keep refrigerated- put plastic wrap on surface of sauce to prevent a skin from forming. If using same day, cover but do not refrigerate.
2- Make seafood sauce- Put olive oil in sauté pan and heat over medium heat. Add onions and cook until softened and yellow in color. Add the garlic and cook another minute. Increase the heat to medium high and add the cubed halibut. Cook for about 2 minutes and then add the shrimp- stir and cook until pink. Add parsley, salt and pepper and then remove from heat. Be careful not to overcook the seafood- it will cook further in the oven.
3- Make the pasta-First put a large pot of water on to boil and add salt when it is boiling. You will need this to precook the pasta. Flour a few kitchen towels and set out on counter to lay the pasta on. Set a large bowl of ice water near the stove to cool the pasta.
Put the flour in a bowl and make a well in the center. Add the 3 eggs to the well and beat the eggs gently with a fork. Slowly and gently, incorporate the flour into the eggs turning the bowl and using the fork to incorporate the two ingredients together trying not to break the walls of the well. When you can no longer mix because the dough is getting thick, reach in the bowl with your hands and gently knead or mix the dough, trying to incorporate the flour. Turn the dough out on lightly floured board or counter and knead until not sticky. You may need to add more flour if is still sticky or a few drops of water if it is too dry. When the dough is smooth and does not stick, cover with plastic wrap for 20 minutes. After 20 minutes, cut the dough into 6 pieces and keep the unused dough covered to avoid drying out. Take a piece of dough and run it through the pasta machine on number 1 setting. Fold the dough into thirds and run it through the machine again- do this 3 times. Then set the dough on floured towel and do the same thing for the other 5 pieces of dough. Now this is like an assembly line- reduce the pasta machine to setting number 2 and run all 6 dough pieces through the machine. Do the same procedure for settings 3-7 or to the thinnest setting. You now are ready to cut the lasagna noodles. Cut the noodles into 4 inch strips and slightly smaller than the length of your lasagna pan.
4-You are now ready to precook the noodles- add 4 lasagna noodles to the boiling salted water and cook for 60 seconds. Then put directly into the bowl of ice water. Swish in the cold water and lay back on the floured towels. Cook all the noodles in this fashion for 1 minute.
5- Assemble the lasagna. Dab béchamel sauce on the bottom of your lasagna pan to prevent sticking. Then mix the seafood sauce into the remaining béchamel sauce. Layer the noodles on the bottom- you may need to cut noodles to fit your pan depending on the size. Top the noodles with a thin layer of the seafood/béchamel sauce. Continue layering the noodles and sauce for a minimum of 5 layers. End with the sauce and cover with the toasted breadcrumbs ( if you plan to refrigerate and save for later, do not put the breadcrumbs on until you put in the oven). Drizzle olive oil lightly over the breadcrumbs.
6- Cook on middle rack in 400 degree oven for 20-25 minutes. If the lasagna was prepared earlier and refrigerated, it make take 30 minutes or longer. You will see bubbling on the sides and the top will be lightly browned. Let set 10 minutes, then cut, serve and enjoy.