Haddock, Leek and Cheddar Lasagne
I absolutely love fish pie, and I also love lasagne, so I wanted to create a dish that felt like a little bit of both. Haddock is a gorgeous firm white fish for this dish, and loves getting all cosy in the oven with her pals leek and cheddar.
Serves 6
900ml whole milk
10 peppercorns
600g haddock loin
2 leeks
2 cloves of garlic
75g butter
75g flour
120g cheddar
60g parmesan
1 tbsp dijon mustard
a bunch of dill
a bunch of parsley
70g capers
1 lemon
300g fresh egg lasagne sheets
salt, pepper and olive oil
Pour your milk into a large saucepan, and add your peppercorns. Bring it to a gentle simmer, then turn off the heat, and add your haddock to the pan skin side down. Leave your haddock to gently poach in there for about 4 minutes. Lift it out of the pan with a slotted spoon, and set both the fish and the milk aside until later.
Heat up your oven to 200°C fan.
Finely slice your leeks, and peel and chop your garlic.
Get a large saute pan over a medium heat and add your butter. Get your leeks into the pan, and let them cook gently for about 10 minutes until it has all softened. Add your garlic and cook for 2 minutes longer.
Tip your flour in and cook this out for 2 minutes. Gradually pour in the fish poaching milk in small increments, whisking all the while until you have a smooth mixture before adding more. Once all the milk is added, bring the mixture to a boil for a couple of minutes so that it thickens. Grate in your cheddar and 40g of your parmesan, and add your dijon mustard.
When your haddock is cool enough to handle, peel off the skins and flake the flesh into pieces. Add the flakes to your sauce, then season it to taste with salt and pepper.
Finely chop your dill and parsley, as well as your capers. Add these to a bowl with 4 tbsp of olive oil and your lemon juice.
Pour some of your sauce into the base of your dish, then layer up your lasagne sheets, more sauce and salsa. Continue like this, finishing with a layer of pasta and a layer of sauce. Grate over your last 20g of parmesan, then bake it for 30 minutes.