Recipe
for :
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Smoked Haddock Lasagne With Mustard Sauce
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|
 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.
.
. . like to find out more and see the list of recipes
then <click
here>
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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