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Smoked Haddock and Zucchini Lasagne Recipe

Ingredients

How to make it

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

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The Cook

sitbynellie Glasgow, GB

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