Ref: 217
Heading: Pasta
Cuisine: Italian
Food Type: Seafood
No of Portions: 6
Change no of portions required to :
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Ingredients & Prep
500 g
Haddock or cod fillet, skinned & de-boned
500 ml
Milk
300 g
Lasagne pasta sheets
200 g
Carrots, thinly sliced
75 g
Baby spinach
1 Bay leaf
1/2 Fish stock cube or gel pot
Sauce
150 g
Cheese, Gruyere or cheddar pecorino grated
50 g
Butter
50 g
Plain flour
100 ml
Double cream
1 tbsp
Fresh thyme roughly chopped
400 ml
Whole milk
1/2 Fish stock cube or gel pot
Topping
100 g
Cheese, Gruyere Parmesan or Pecorino grated
50 g
Breadcrumbs
30 g
Butter salted melted
sprinkle
Fresh Black pepper ground
Method
Step 1
Place the fish to a pan with the milk, thyme & bay leaf. Bring up to a gentle simmer & continue to cook for 2 minutes, take off the heat & set& aside for 5 min, remove fish & keep milk for the sauce.
Step 2
Make the sauce, in a pan, heat butter to melt, add flour & stir for 2 mins, add milk through a sieve & Whisk to smooth, add fish stock, cream & grated cheese, Whisk smooth & bring to a gentle boil them turn off heat.
Step 3
Pre heat oven to 180'c, take a baking dish, pour a little of the sauce & spread over the bottom, add a layer of paste sheets then spinach leaves, pour over more of the sauce to form the next layer, flake 1/3rd of the fish over, more spinach leaves, add another layer of paste sheets, add more sauce & flaked fish to make 3 layers in total, the last top layer should be sauce.
Step 4
Sprinkle grated cheese on the top, mix melted butter with breadcrumbs in a bowl & sprinkle over the top of the cheese & bake for 25 to 30 mins. Serve nice & hot.
Suggestion & Tips
You can add shellfish of choice like mussels etc or use salmon or any seafood mixture of your choice.