Smoked haddock and crayfish lasagne recipe
Love fish pie? Love lasagne? Our smoked haddock and crayfish lasagne recipe is the best of both worlds - top with chunky sourdough crumbs and bake until golden for the ultimate weekend comfort food.
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Cooking tools:
- Food processor
- Baking dish
- Oven
- Stove
- Pan
- Saucepan
- Slotted spoon
- Whisk
- Fine-mesh sieve
- Pitcher
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Plate
Ingredients
- 1 litre semi-skimmed milk
- 2 bay leaves
- 10 black peppercorns
- 1 x 400g pack skinless and boneless smoked haddock
- 75g butter
- 75g plain flour
- 125g extra-mature cheddar, grated
- 2 tbsp chopped chives
- 1 x 250g pack fresh lasagne sheets
- 2 x 80g packs crayfish or 150g small prawns
- 150g frozen peas, defrosted
- 125g slightly stale sourdough, blitzed to chunky crumbs
- 1 tbsp olive oil
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