Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.
Supplying the Trade for over 25 Years
Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.
1. To begin, make the tomato sauce. Heat the oil in a small pan and sweat the onion and garlic until soft. Add the chopped tomato, sugar and salt and simmer for 10 minutes. Add chopped basil and lemon zest. Leave to one side.
2. Next make the béchamel sauce. Heat the oil and butter in a pan until the butter is melted. Stir in the flour to make a roux. Gradually add the milk stirring continuously to form the sauce. The sauce should be thick enough to coat the back of the spoon. Add the parmesan cheese and season with salt and pepper. Leave aside.
3. Bring a frying pan to a high heat, splash on some olive oil and add the fish and prawns. Seal the fish on all sides and add to the tomato sauce.
4. Assemble the lasagne in a deep oven dish (7” x 10” or 18cm x 25cm). Pour a layer of béchamel sauce on the bottom of the dish followed by a layer of lasagne sheets, top this with the fish and tomato sauce, repeat this process a second time, béchamel, lasagne, fish, then top again with béchamel and a final layer of lasagne. Top this off with the last of the béchamel sauce and sprinkle with cheese.
5. Bake in the oven at 180C for 35 minutes. Remove and allow to stand for 5 mins before serving. A fresh salad and some garlic bread would be a great accompaniment for this dish.
1. To begin, make the tomato sauce. Heat the oil in a small pan and sweat the onion and garlic until soft. Add the chopped tomato, sugar and salt and simmer for 10 minutes. Add chopped basil and lemon zest. Leave to one side.
2. Next make the béchamel sauce. Heat the oil and butter in a pan until the butter is melted. Stir in the flour to make a roux. Gradually add the milk stirring continuously to form the sauce. The sauce should be thick enough to coat the back of the spoon. Add the parmesan cheese and season with salt and pepper. Leave aside.
3. Bring a frying pan to a high heat, splash on some olive oil and add the fish and prawns. Seal the fish on all sides and add to the tomato sauce.
4. Assemble the lasagne in a deep oven dish (7” x 10” or 18cm x 25cm). Pour a layer of béchamel sauce on the bottom of the dish followed by a layer of lasagne sheets, top this with the fish and tomato sauce, repeat this process a second time, béchamel, lasagne, fish, then top again with béchamel and a final layer of lasagne. Top this off with the last of the béchamel sauce and sprinkle with cheese.
5. Bake in the oven at 180C for 35 minutes. Remove and allow to stand for 5 mins before serving. A fresh salad and some garlic bread would be a great accompaniment for this dish.
Ingredients
285 g Diced Mixed Fish (bones removed)
170 g Prawns
Lasagne Sheets (6 Approx)
115 g Mixed Cheddar & Mozzarella (Grated)
Ingredients for Tomato sauce
200 g Chopped Plum Tomatoes (tinned)
2 tbsp Olive Oil
1 Finely Chopped Onion
Fistful of Fresh Basil Leaves
2 tsp Sugar
1 tsp Salt
1 Clove of Garlic (Finely Chopped)
Zest of a lemon
Ingredients for Bechamel Sauce
470 ml Milk
45 g Butter
45 g Plain Flour
55 g Parmesan Cheese
Method
1. To begin, make the tomato sauce. Heat the oil in a small pan and sweat the onion and garlic until soft. Add the chopped tomato, sugar and salt and simmer for 10 minutes. Add chopped basil and lemon zest. Leave to one side.
2. Next make the béchamel sauce. Heat the oil and butter in a pan until the butter is melted. Stir in the flour to make a roux. Gradually add the milk stirring continuously to form the sauce. The sauce should be thick enough to coat the back of the spoon. Add the parmesan cheese and season with salt and pepper. Leave aside.
3. Bring a frying pan to a high heat, splash on some olive oil and add the fish and prawns. Seal the fish on all sides and add to the tomato sauce.
4. Assemble the lasagne in a deep oven dish (7” x 10” or 18cm x 25cm). Pour a layer of béchamel sauce on the bottom of the dish followed by a layer of lasagne sheets, top this with the fish and tomato sauce, repeat this process a second time, béchamel, lasagne, fish, then top again with béchamel and a final layer of lasagne. Top this off with the last of the béchamel sauce and sprinkle with cheese.
5. Bake in the oven at 180C for 35 minutes. Remove and allow to stand for 5 mins before serving. A fresh salad and some garlic bread would be a great accompaniment for this dish.
