Smoked Haddock and Organic Mushroom Lasagne with Almond Crunch
Submitted by: Henry Bagenal
, Somerset
Serves: 8
Ingredients:
250g lasagne sheets
500g naturally-smoked haddock, skinned
50g butter
2 large cloves garlic, finely chopped
Half a nutmeg, grated
50g plain flour
300ml natural yogurt
900ml milk
250g cheese, grated
10 - 12 sun-dried tomatoes, sliced thinly
175g chestnut mushrooms, sliced thinly
Handful of parsley, chopped
75g flaked almonds
Parmesan, for sprinkling
Salt and freshly-ground black pepper
Method:
Steam fish for 2 - 3 minutes and set aside. Melt butter in a large pan, add garlic and nutmeg and stir for 30 seconds.
Remove from heat and stir in flour until smooth, then stir in yogurt. Return to heat and stir in one direction only until mixture starts to bubble. Add milk gradually, stirring continuously, and increase heat to bring to the boil.
Simmer for 2 -3 minutes, still stirring, until it thickens slightly and then add cheese and continue stirring until it melts. Remove from heat and season (bear in mind the fish is salty so no extra salt may be needed).
Set the oven to Gas Mark 4 (180C/350F). Set aside just over 300ml (half a pint) of the cheese sauce to use for the top. Flake the fish into the rest of the sauce in the pan and stir in the sun-dried tomatoes, mushrooms and parsley.
Generously butter a large, ovenproof dish and arrange a layer of lasagne sheets on the bottom. Cover with a layer of sauce then continue to add alternate layers of lasagne and sauce ending with a layer of lasagne.
Spread the reserved cheese sauce on top and scatter with the flaked almonds and grated Parmesan.
Bake on the centre shelf for 35 - 40 minutes or until top is golden-brown.
Serve on its own or with a green salad.
Go to What to Buy for details about organic dairy products.
