However you’re spending the holidays in May, whether you’re entertaining or maybe as a special meal for the family, why not try this delicious Leek and Haddock Lasagne.
Ingredients:
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225g (8oz) smoked haddock
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225g (8oz) plain haddock
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600ml (1 pint) milk
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50g (2oz) butter
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40g (1½ oz) plain flour
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50g (2oz) grated Parmesan cheese
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15g (½ oz) chopped fresh parsley
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Salt and freshley ground black pepper
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400g (14oz) trimmed leeks, sliced
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6 dried sheets lasagne
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25g (1oz) grated mature Cheddar cheese
Method:
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Place the smoked and plain haddock in a large deep-sided frying pan with the milk, bring to the boil and simmer gently for 5 minutes, until the fish is just cooked
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Remove the fish, flake and set aside, reserving the milk
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Melt 40g (1½ oz) of the butter in a pan, stir in the flour and cook for 1 minute, stirring continuously
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Gradually whisk in the reserved milk, bring to the boil and simmer for 2 minutes, stirring until thickened
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Remove from the heat, add the haddock, 40g (1½ oz) of the Parmesan cheese and the parsley and season to taste
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Melt the remaining butter in a saucepan, add the leeks and cook for 5 minutes over a moderate heat, stirring occasionally until softened
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Place one third of the fish mixture in the base of a lightly buttered ovenproof dish. Top with half the lasagne sheets, then half the remaining fish mixture, half the leeks and the remaining lasagne sheets. Spoon over the remaining leeks and fish mixture
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Sprinkle the Cheddar and remaining Parmesan cheese over the top and bake in a preheated oven at 200ºC/400ºF/Gas Mark 6 for 20 minutes until cooked through and golden
Serves 6
