Smoked haddock and spinach lasagne recipe

There is something fishy about this lasagne dish - it must be the smoked haddock.

For the pasta

  • 50g fresh spinach
  • 4 egg yolks
  • 1 whole egg
  • 250g 00 pasta flour plus extra to roll and knead
  • splash of olive oil
  • pinch of salt

For the sauce

  • 1 fillet of natural smoked haddock, skinned and diced
  • 1 small carrot, diced
  • ½ a white onion, diced
  • 1 stick of celery, diced
  • ½ a leek, diced
  • 1 clove of garlic, crushed
  • 500ml of milk
  • 75g butter
  • 75g plain flour
  • 50g fresh spinach
  • 1 tbsp dijon mustard
  • juice of ½ a lemon
  • salt & ground black pepper
  • 100g grated fresh parmesan

To garnish

  • 6 poached eggs

For the sauce accompaniment

  • 2 tbsp horseradish sauce
  • 5 chives, chopped
  • 140ml of whipping cream
  • salt & pepper to taste


How to make smoked haddock and spinach lasagne

1. Preheat oven to 180°c

2. Pasta dough - Blanch 50g of spinach in salted water. Liquidise with olive oil, eggs and seasoning. Add flour and bring together as a stiff dough. Knead on a floured surface until silky and smooth. Wrap in cling film and rest in fridge until needed.

3. Sauce - Bring milk to a simmer in one pan, meanwhile sauté all veg in a second pan with all the butter. When soft add salt, pepper and the flour.

4. Stir on a low heat for 5 minutes. Add the hot milk a quarter at a time, until fully incorporated and smooth. Add the haddock, stir for 2 minutes. Take off the heat, add the lemon juice, mustard and seasoning to taste.

5. Grease a 10" x 6" baking dish and roll the pasta dough into sheets. Line the dish with the pasta and add a ¼ of the sauce on top of it. Repeat this exercise until all the pasta dough and sauce is used.

6. Liberally sprinkle the grated parmesan over the top and bake at 180°c for 25 to 35 minutes (in a preheated oven), or until golden brown on top.

7. While it is baking, stir together the horseradish sauce, cream and chives.

8. To serve, put the portions of lasagne into the dishes, spoon the sauce around the edge and top with a poached egg.

Copyright © 2006 by The Village Bistro, Hoole, Chester


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Wednesday 19 December 2007
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