Salmon, Prawn and Mascarpone Lasagne

You know that question - if you were stuck on a deserted island what couldn't you live without?

Well I hope that my deserted island would have a bountiful supply of seafood (and if I could order specifically - salmon and prawns).  To me any meal with salmon is a great meal.  Last night's meal combined my two loves - salmon and prawns!  Heaven!!

If you are looking for a truly "special occasion" meal - or if you just want to celebrate that it is Friday - then try this - the flavours are wonderful!

Salmon, Prawn and Mascarpone Lasagne


Serves 4


olive oil
1 medium brown onion, diced finely
1 medium carrot, diced finely
1 large stick of celery, diced finely
3 medium sized tomatoes, skinned, seeded, diced finely *
2 cloves crushed garlic
2 x tail pieces of salmon (approximately 450-500g)
400g green prawns (shells on) - yields approx 200g or 14 large prawns
375ml fish stock
250g mascarpone
3 egg yolks
1 egg
zest of 1 lemon
1/2 dill, chopped
1/2 cup freshly grated parmesan cheese, plus extra to serve
fresh pasta sheets


* To skin tomatoes, cut a cross in the base of each tomato, put in a heatproof bowl and cover with boiling water for 3-5 minutes, or until you see the skin starting to loosen (don't leave too long as it starts to "cook" the tomato).  Drain from the hot water, then cover with cold water and ice cubes for 3-5 minutes.  Drain, and then peel the skin from the tomatoes - it will come off very easily now!!

Preheat the oven to 180 degrees C.


Heat a small amount of oil in a large heavy based saucepan over medium heat.  Add the onion, carrot, celery and tomato, and 3/4 of the garlic - cook, stirring for 2 minutes.  Push the vegetables to one side, and place the salmon in the pan.  Lightly fry the salmon for 2 minutes each side, then pour in the stock and cover the pan.  Simmer the salmon and the vegetables for approximately 3-4 minutes - you want the salmon to still be pink in the middle.

Remove the salmon onto a plate, and let the vegetables continue cooking until they are very soft, and the liquid has reduced (approximately 15-20 minutes).  Remove the pan from the heat.


While the vegetables are cooking heat a small amount of olive oil in a small frypan over medium high heat.  Add the remaining garlic and the prawns, quickly cook the prawns until they just change colour.  Remove from the pan and put with the salmon.


Whisk the mascarpone with the egg yolks, egg, lemon zest, dill and parmesan cheese in a bowl.  Season with salt and freshly ground black pepper.


When the vegetables are cooked strain the vegetables from the liquid, reserving the liquid.


Remove the skin from the salmon, and flake the meat into chunks.  Add the salmon and the prawns to the vegetables.  Season with salt and freshly ground black pepper.


Spray a large flat casserole dish with olive oil spray.  Pour approximately 2 tablespoons of the reserved vegetable cooking liquid onto the base of the dish to lightly cover the base.  Spread a pasta sheet over the liquid.  Put 1/3 of the salmon mixture onto the pasta, then a layer of the mascarpone mixture.  Top with a pasta sheet, and then repeat the layers.  (You don't need to get too technical with amounts - with 3 layers - it will even out!) Finish with a pasta sheet.  Top with a small amount of the mascarpone, the pour over a little of the cooking liquid - make sure you cover the corners so they don't burn.  Top with freshly grated parmesan cheese.

Bake in the oven for approximately 15 minutes, or until the cheese is golden, and the centre is warmed through.

Serve with additional grated parmesan cheese and a lovely glass of cold white wine - sit back and celebrate life and it's beautiful bounty from the sea!!

If you love seafood as much as I do you will fall in love with this dish!

So Dear Readers what would you like to have in bountiful supply on your deserted island??  Now don't be cheeky!!!  I am talking food!