This really is a family favourite and a dish I love to cook. It's super easy and just delicious on a cold evening.
Feel free to swap out the smoked haddock for any nice fish or shellfish. Salmon, cod and crab are all great.
Method
1. Heat the milk with the onion, bay and pepper into a pan so that it does not reach the boiling point.
2. Add the skin of your smoked fish
3. In another pan dissolve butter then turn off the flame and add the flour mixing continuously with a whip. Put on a very low flame and, always stirring, make it golden.
4. Strain the milk and discard spices, onion and skin
5. Once the roux (flour + butter) is ready, add the milk by mixing it with a whip so as to avoid the formation of lumps.
6. Then let it thicken to a low flame for a total of 5-6 minutes for a medium density sauce and up to 10 minutes for a very thick sauce.
7. Add ½ your cheddar cheese and stir
8. Season lightly to taste with salt and white pepper
9. Stir in chopped chives and chervil
Filling
1kg of Naturally smoked haddock
200g wild or chestnut mushrooms
200g Spinach
300g fresh pasta or 200g dried
1. 1kg of Naturally smoked haddock diced into bite sized cubes
2. Sauté your 200g mushrooms in a little oil until just softened lightly (you still want good bite) let them drain on kitchen towel
3. Sauté your spinach until just softened lightly (you still want a good bite) let them drain on kitchen towel
Assembly
1. Add ladle of sauce to base of your dish
2. Line with lasagne sheets covering bottom
3. Add 1/3 of your fish, mushrooms, and spinach and flurry of parmesan cheese
4. Top with layer of lasagne sheets & repeat until all ingredients are gone and depending on your dish size you can add more layers if you like
5. On top layer use up all the sauce that is left, all remaining cheddar and parmesan
Cooking
• This can be done 1-2 days in advance
• Pre heat oven to 180-200 degrees depending on your own oven
• Place in the oven on the middle tray
• Cook for 35-40 minutes or until golden brown and bubbling
• If browning too fast, turn down the oven by 10 degrees
