Stranger Foods

Smoked haddock and crayfish lasagne

Serves 6 | Prep 45 mins | Cook 35 mins

Fish pie meets lasagne - smoked haddock and sweet, juicy crayfish in a rich cheese sauce are a match made in heaven

Ingredients

Metric

Imperial

x0.5

°C

°F

Show amounts inline

Preheat the oven to 180°C/gas 6. Lightly butter a 25 x 30 cm lasagne dish. Place the milk in a wide pan with the bay leaves and peppercorns. Bring to the boil on a low heat, then add the haddock, remove from the heat and leave to sit for , until the fish is just starting to flake apart if pressed. Remove the haddock to a plate with a slotted spoon and leave to cool while you make the sauce.
Make a roux by heating the butter and flour gently in a medium saucepan, stirring until the butter has melted and the flour incorporated. Continue to stir over a low heat for , until the flour is golden brown. Strain the poaching milk into a jug, and add to the roux a splash at a time, whisking until you have a smooth sauce. Bring to the boil, stirring regularly. Simmer for , then remove from the heat and stir in the cheddar until melted; season.
Flake the haddock into large chunks. Stir the chives into the sauce. Spoon a thin layer of sauce into the base of the dish. Add a third of the lasagne sheets, trimming to fit, if needed. Spoon over a bit more sauce then add half the haddock, crayfish and peas. Repeat the layers of lasagne sheets, sauce, fish and peas. Finish with a final layer of lasagne sheets and sauce.
Toss the sourdough crumbs with the olive oil and sprinkle over. Bake for about , or until the crumbs are golden and the pasta is tender.