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Smoked Haddock And Zucchini Lasagne Recipe


Smoked Haddock And Zucchini Lasagne Recipe Sitbynellie / All my dishes
6 months, 2 weeks ago
I got this recipe years ago in the local paper, from Scottish chef Ferrier Richardson and it's delicious.
Prep:40m Cook:25m Servings:4

Sitbynellie

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Ingredients
  • 3/4 pint (15 fl. oz.) milk
  • 12 oz. smoked haddock fillet. The important thing is to use real peat-smoked haddock (which isn't a very deep colour), and avoid the orange-dyed stuff that some fishmongers try to pass off as the real thing. It will just give you an allergic reaction to the food colour and the other additives. Actually I reckon you could use any suitable flaky smoked fish of your choice, as long as it's not artificially coloured.
  • 1 oz. butter
  • 6 oz. courgettes (zucchini), sliced
  • 4 oz. onions, chopped
  • 1 heaped teaspoon chopped fresh tarragon
  • Another 1 1/2 oz. butter
  • 1 1/4 oz. plain flour
  • About 8 oz. dried lasagne sheets
  • 4 oz. grated cheese

Directions
  1. Preheat oven to Gas 4 180C/350F.
  2. In a pan, put the fish and the milk.
  3. Bring to a very low simmer.
  4. Cook the fish through, lightly - about 7 minutes or thereabouts, depending on how thick the fillets are.
  5. Remove the fish from the milk and reserve the milk.
  6. In a frying pan, heat the 1 oz. butter.
  7. Add the courgettes (zucchini), the onions and the tarragon.
  8. Saute but do not colour. Drain.
  9. In a heavy saucepan, heat the 1 1/2 oz. butter.
  10. Blend in the flour. Cook a little but do not allow to colour.
  11. Then gradually, but quickly, blend in the milk in which the fish was cooked.
  12. Bring to the boil and cook over a gentle heat for 15 minutes. Check the seasoning.
  13. Butter a 10 x 8" baking dish.
  14. Spread some sauce over the bottom.
  15. On top, put a layer of lasagne.
  16. Cover with half the courgette/onion mixture and half the fish, flaked.
  17. Top with some more sauce.
  18. Another layer of lasagne.
  19. The other half of the fish, courgette and onion.
  20. Some more sauce.
  21. Another layer of lasagne.
  22. The last of the sauce.
  23. Scatter the cheese over the top.
  24. Bake for 25 minutes.

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