Seafood Lasagne

The People's Friend - - Cookery -

Course: main Skill level: easy Serves: 6

400 g (14 oz) smoked had­dock 600 ml (1 pt) milk

50 g (2 oz) but­ter

50 g (2 oz) plain flour

200 g (7 oz) cooked peeled prawns 75 g (3 oz) peas

½ lemon, grated rind only

125 g (5 oz) fresh lasagne

1 egg, beaten

150 g (5 oz) nat­u­ral yo­ghurt 110 g (4 oz) Ched­dar, grated

1 Add the fish and milk to a saucepan and poach the fish for 10 min­utes.

2 Re­serve the milk; skin and flake the fish.

3 Place but­ter, flour and re­served milk in a saucepan. Heat, whisk­ing, un­til sauce thick­ens and is smooth. Cook for a minute. Add the fish, prawns, peas and lemon rind. Place half the mix­ture in a 25 x 20 cm (10 x 8 in) oven­proof dish. Cover the mix­ture with half the lasagne and re­peat.

4 Whisk to­gether egg and yo­ghurt, stir in half the cheese and pour over the lasagne.

5 Sprin­kle over the re­main­ing cheese and bake at 200 deg. C., 400 deg. F.,

Gas Mark 6 for 35 min­utes.

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