Smoked Haddock and Crayfish Lasagne

“A different take on lasagne and utterly delicious, perfect for a midweek family meal”



1 litre semi-skimmed milk

2 bay leaves

10 black peppercorns

1 x 400g pack skinless and boneless smoked haddock

75g butter

75g plain flour

125g extra-mature cheddar, grated

2 tbsp chopped chives

1 x 250g pack fresh lasagne sheets

2 x 80g packs crayfish or 150g small prawns

150g frozen peas, defrosted

125g slightly stale sourdough, blitzed to chunky crumbs

1 tbsp olive oil



Preheat the oven to 200°C, fan 180°C, gas 6. Lightly butter a 25 x 30cm 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 4-5 minutes, 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 2-3 minutes, 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 2 minutes, 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 30 minutes, or until the crumbs are golden and the pasta is tender.