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Smoked Haddock & Langoustine Lasagne

Smoked Haddock & Langoustine Seafood Lasagne

By Rachael Allan

Luxurious smoked haddock pieces and juicy langoustine form the filling of this delicious seafood dish which Rachael says is a firm family favourite.

Serves 4.

Seafood Pie Lasagne
Smoked Haddock & Langoustine Seafood Lasagne

Ingredients

  • 1 litre Invercamey milk (whole or semi-skimmed)
  • 2 bay leaves
  • 10 black peppercorns
  • 1 x 500g pack Amity Smoked Haddock Pieces
  • 75g butter
  • 75g plain flour
  • 15g Mustard Powder
  • 150g extra-mature Cheddar, grated
  • 2 tbsp chopped chives or spring onions
  • 1 x 250g pack fresh lasagne sheets
  • 200g Amity peeled Langoustines
  • 150g frozen peas, defrosted
  • 150g slightly stale Sourdough, blitzed to chunky crumbs
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp finely grated Parmesan
  • 1 tsp Sea Salt Flakes

Method

  • 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, flour and mustard powder 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, remove from the heat and stir in the cheddar until melted; season to taste.
  • Flake the haddock into large chunks. Stir the chives or spring onions 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. Spoon over more sauce then add the haddock, langoustine 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, parmesan and sea salt flakes, then sprinkle over. Bake for around 30 minutes, or until the crumbs are golden and the pasta is soft and tender.

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Quality Guarantee

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