Mary Berry Smoked Haddock Lasagne

Mary Berry’s Smoked Haddock Lasagne is made with smoked haddock, semi-skimmed milk, cheddar cheese, fresh lasagne sheets, crayfish, and frozen peas. This tasty smoked haddock lasagne recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 6 people.

Ingredients Needed

• 1 litre (4 cups) semi-skimmed milk
• 2 bay leaves
• 10 black peppercorns
• 1 x 400g (14 oz) pack of skinless and boneless smoked haddock
• 75g (5 tbsp) butter
• 75g (½ cup) plain flour
• 125g (1¼ cups) extra-mature cheddar, grated
• 2 tbsp chopped chives
• 1 x 250g (9 oz) pack fresh lasagne sheets
• 2 x 80g (3 oz) packs crayfish or 150g (5 oz) small prawns
• 150g (1 cup) frozen peas, defrosted
• 125g (1½ cups) slightly stale sourdough, blitzed to chunky crumbs
• 1 tbsp olive oil

How To Make Smoked Haddock Lasagne

1. Preheat the Oven: Preheat your oven to 200°C (fan 180°C, gas 6 / 400°F). Lightly butter a 25 x 30cm (10 x 12 inch) lasagne dish.
2. Poach the Haddock: In a wide pan, place the milk, bay leaves, and peppercorns. Bring to a boil over low heat. Add the haddock, remove from heat, and let it sit for 4-5 minutes until it flakes easily. Transfer the haddock to a plate and allow it to cool.
3. Make the Sauce: In a medium saucepan, melt the butter over low heat. Stir in the flour and cook for 2-3 minutes until golden brown. Strain the poaching milk into a jug. Gradually add the milk to the roux, whisking until smooth. Bring to a boil, stirring regularly, then simmer for 2 minutes. Remove from heat and stir in the cheddar until melted; season to taste.
4. Assemble the Lasagne: Flake the cooled haddock into large chunks. Stir the chives into the sauce. Spoon a thin layer of sauce into the bottom of the dish. Layer a third of the lasagne sheets, followed by more sauce, half the haddock, crayfish, and peas. Repeat the layers: lasagne sheets, sauce, fish, and peas. Finish with a final layer of lasagne sheets and sauce.
5. Top and Bake: Toss the sourdough crumbs with olive oil and sprinkle them over the top. Bake for about 30 minutes, or until the crumbs are golden and the pasta is tender.

Recipe Tips

• Don’t Overcook the Haddock: When poaching the haddock, keep an eye on the time. It should be just cooked and starting to flake—overcooking can make it tough.
• Whisk Constantly for Smooth Sauce: When adding milk to the roux, whisk constantly to avoid lumps. This ensures a creamy and smooth cheese sauce.
• Layer Properly: When assembling, ensure even layers of sauce and seafood. This helps the lasagne cook evenly and prevents dry spots.
• Let it Rest Before Serving: After baking, let the lasagne sit for about 10 minutes before serving. This helps the layers set and makes it easier to slice.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover smoked haddock lasagne cool until it reaches room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the fridge for up to 3 days.
• Freeze: To freeze, allow the lasagne to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be frozen for up to 2 months. To thaw, move the lasagne from the freezer to the fridge and let it thaw overnight before reheating.
• Reheat: Preheat your oven to 180°C (350°F). Place the lasagne in an oven-safe dish and cover it with foil to prevent it from drying out. Bake for about 25-30 minutes, or until it is heated through.

Nutrition Facts

Serving Size: 1 serving (approximately 1/2 of the recipe)

• Calories: 514
• Total Fat: 19g
• Saturated Fat: 10g
• Cholesterol: 111mg
• Sodium: 800mg
• Potassium: 745mg
• Total Carbohydrate: 57g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 34g

Try More Mary Berry Recipes:

• Mary Berry Strawberry Shortcake Recipe
• Mary Berry Soft Bread Rolls Recipe
• Mary Berry Quinoa Salad
• Mary Berry Cinder Toffee Recipe