Smokie Lasagne
This impressive but easy-to-make supper dish of smoked fish and sweet smoky red peppers layered between pasta and creamy cheese sauce is inspired by my cycle up the Angus coast. I started my journey at Arbroath – the home of the Arbroath Smokie, where locals have been smoking pairs of haddock over oak logs since the 16th century - and still do today. Don’t be put off by the bones; de-boning the fish is easy – warm the Smokie in a microwave for 60 seconds, then stand for 30 seconds. Remove from the microwave and place belly down on a flat surface. Press firmly along the backbone, turn over and lift out the backbone
Ingredients
12 Sheets Marshalls Lasagne
850ml (1 ½ pints) milk
2 Arbroath Smokies (200g 8 oz after de-boning) or any undyed smoked haddock
1 onion, peeled and cut in half
1 red pepper
75g (3oz) butter
50g (2oz) plain flour
50g (2oz) cheddar cheese, grated
50g (2oz) parmesan cheese, grated
Method
1. Put the milk in a large saucepan, add the de-boned smoked haddock and peeled onion. Bring slowly to simmering point, then take off heat.
2. Sieve the milk, keep the fish, discard onion and any stray bones
3. Cut the red pepper in half, remove the seeds and place under a hot grill, turn so both sides are cooked and the skin is just coming away from the flesh.
4. When cool, remove any skin that comes easily and roughly slice. Mix with the cooled fish.
5. To make the cheese sauce, melt the butter slowly, add the flour and beat with a wooden spoon, till a glossy paste. Add the sieved milk gradually, beating all the time, till you have a thick white sauce.
6. Add the grated cheese and stir well. Keep aside a generous tablespoon to sprinkle on top.
7. Butter a 23cm (9inch) square ovenproof dish. Place a thin layer of cheese sauce on the base. Cover with 4 sheets of pasta, then roughly flaked fish and red pepper, then more cheese sauce, repeat twice and finish with cheese sauce. Top with extra grated cheese and bake in the oven for 30 minutes at 200°C. 400°F, Gas Mark 6, till golden and you can see the sauce bubbling, serve immediately
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