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Serves: 6
Prep time: 45 mins
Total time:
Recipe photograph by Kris Kirkham
Recipe by Emma Franklin
Fish pie meets lasagne - smoked haddock and sweet, juicy crayfish in a rich cheese sauce are a match made in heaven
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Fish Mains One pot Pasta Seafood Weekend Lasagne Comfort
Nutritional information (per serving)
Calories
532Kcal
Fat
25gr
Saturates
14gr
Carbs
39gr
Sugars
9gr
Protein
36gr
Salt
1.9gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Rate this recipe
Ingredients
- 1 litre semi-skimmed milk
- 2 bay leaves
- 10 black peppercorns
- 1 x 400g pack skinless and boneless smoked haddock
- 75g butter
- 75g plain flour
- 125g extra-mature cheddar, grated
- 2 tbsp chopped chives
- 1 x 250g pack fresh lasagne sheets
- 2 x 80g packs crayfish or 150g small prawns
- 150g frozen peas, defrosted
- 125g slightly stale sourdough, blitzed to chunky crumbs
- 1 tbsp olive oil
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Lightly butter a 25 x 30cm lasagne dish. Place the milk in a wide pan with the bay leaves and peppercorns. Bring to the boil on a low heat, then add the haddock, remove from the heat and leave to sit for 4-5 minutes, until the fish is just starting to flake apart if pressed. Remove the haddock to a plate with a slotted spoon and leave to cool while you make the sauce.
- Make a roux by heating the butter and flour gently in a medium saucepan, stirring until the butter has melted and the flour incorporated. Continue to stir over a low heat for 2-3 minutes, until the flour is golden brown. Strain the poaching milk into a jug, and add to the roux a splash at a time, whisking until you have a smooth sauce. Bring to the boil, stirring regularly. Simmer for 2 minutes, then remove from the heat and stir in the cheddar until melted; season.
- Flake the haddock into large chunks. Stir the chives into the sauce. Spoon a thin layer of sauce into the base of the dish. Add a third of the lasagne sheets, trimming to fit, if needed. Spoon over a bit more sauce then add half the haddock, crayfish and peas. Repeat the layers of lasagne sheets, sauce, fish and peas. Finish with a final layer of lasagne sheets and sauce.
- Toss the sourdough crumbs with the olive oil and sprinkle over. Bake for about 30 minutes, or until the crumbs are golden and the pasta is tender.
Tip
You can substitute dried lasagne sheets for fresh in this recipe – you’ll need 12-15 sheets. Before using, cook in plenty of salted water until flexible, but not cooked through. Drain and rinse in cold water.
