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.