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Recipe for :

Smoked Haddock Lasagne With Mustard Sauce

This recipe has been reproduced with the kind permission of The North East of Scotland Fisheries Development Partnership.

In the Partnership's quest to promote haddock throughout the United Kingdom, they contacted Grampian and celebrity chefs for their assistance. This recipe was contributed by Gordon Ramsay.

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Ingredients

1kg smoked haddock fillets
About 500ml milk and water mixed
300g fresh pasta lasagne sheets or 150g dried (do not use ‘no need to cook’ lasagne sheets)
400ml fish stock
100ml dry white wine
150ml double cream
1 tablespoon coarse grain mustard
1 tablespoon chopped fresh chives
200g wild mushrooms or chestnut mushrooms, sliced
2 tablespoons olive oil
12–16 asparagus tips
150g baby spinach leaves, washed and dried
1 tablespoon freshly grated Parmesan cheese
Sea salt and freshly ground pepper

Method

  • Poach the haddock in simmering milk mixture to just cover fish for about 5 minutes until it starts to flake then drain. Skin, bone and flake the fish whilst it is still hot - it is easier. Set the flesh aside.
  • Blanch the pasta sheets in boiling salted water for just 2 minutes for fresh sheets; 4-5 for dried. Drain, rinse in cold water then pat dry with paper towel.
  • Boil the stock and wine until reduced by half to about 250ml then add the cream and boil for another 3 minutes. Stir in the mustard and chives and check the seasoning.
  • Sauté the mushrooms with the oil in a frying pan until just softened. Remove and drain. Peel the stems of the asparagus with a vegetable peeler, and then blanch for 2 minutes in boiling water. Drain.
  • Now you can put the lasagne together. First pre-heat the oven to 190°C, Gas 5. Lightly grease a medium size ovenproof dish.
  • Pour a little mustard sauce on the base of the dish and arrange pasta sheets on the sauce. Scatter over baby spinach leaves and a third of the fish and then a third of the mushrooms.
  • Trickle with a little more sauce and repeat the layers twice again – pasta, spinach, fish, mushrooms.
  • Arrange the blanched asparagus tips on top and pour over the last of the sauce. Sprinkle with the Parmesan then bake for about 15 minutes until hot and bubbling. Allow to stand to about 10 minutes before serving.

Serves 4

Gordon Ramsay
for The North East of Scotland Fisheries Development Partnership

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