Smoked Haddock Lasagne, with Chestnut mushrooms and kale
This is a very forgiving dish that’s super for that mid-week meal. You can swop the haddock for salmon or prawns if you like or just add them in anyway for the hell of it. You can also swop out the veggies but what’s important is that you cook them and strain them 1st so they don’t bring to much moisture to the dish
Feeds 4-6
For the white sauce
500ml of full fat milk
500ml of fish or veg stock ( stock cubes is fine or just use milk )
100g Butter melted
100g Flour
300g crated cheddar cheese + extra for top
100g grated parmesan + extra for top
1x small onion
3x bay leaf
10 x White peppercorns
Small Packet of chervil
Small packet of chives
Heat the milk with the onion, bay and pepper into a pan so that it does not reach the boiling point.
Add the skin of your smoked fish
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.
Strain thew milk and discard spices, onion and skin
Once the roux (flour + butter) is ready add the milk by mixing it with a whip so as to avoid the formation of lumps.
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.
Add ½ your cheddar cheese and stir
season lightly to taste with salt and white pepper
Stir in chopped chives and chervil
Filling
1kg of Naturally smoked haddock
200g mushrooms
200g Kale
300g fresh pasta or 200g of dried
1kg of Naturally smoked haddock diced into bite sized cubes
Sauté your 200g mushrooms in a little oil until just softened lightly ( you still want good bite) let them drain on kitchen towel
Blanch your kale in salted water until just softened lightly ( you still want good bite) let them drain on kitchen towel
Assembly
Add ladle of sauce to base of you dish
Line with lasagne sheets covering bottom
Add 1/3 of your fish, mushrooms, and spinach and flurry of parmesan cheese
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
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 depending on your own oven
Place in on middle tray
Cook for 35-40 min or until golden brown and bubbling
