Smoked Haddock Lasagne

When you hear 'Lasagne' you automatically think of the traditional Bolognese one, but there are so many variations you can experiment with. This dish has become a firm favourite in my house because it is very tasty and it is low fat. Smoked coley works just as well as haddock and is generally cheaper. Just make sure all the bones are removed from the fish.

Ingredients

200g smoked haddock fillets

50g low-fat cheese

600ml skimmed milk

2 tablespoons cornflour

A small bunch of fresh chives, chopped

1–2 fish/chicken stock cubes

2 teaspoons wholegrain mustard

2 handfuls of frozen sweetcorn

Pasta sheets (fresh or dried)

Method

• Preheat the oven to 200ºC. Skin the smoked haddock fillets and cut into chunks.

• Grate the cheese and set aside.

• Blend a little drop of the milk with the cornflour to make a paste. Put the remaining milk into a saucepan and heat gently. When warm add in the paste and stir, add in the chives and half the cheese and crumble in the stock cube(s). Bring up the heat until it starts to bubble. Then, and only then, add the wholegrain mustard, otherwise the sauce will separate. Bring it back down to a gentle simmer until it has the consistency of double cream.

• Put a layer of half the haddock and a small handful of sweetcorn in a lasagne dish, pour just over a third of the sauce over, season well and top with pasta sheets. Repeat this again and pour the remainder of sauce on the top layer and sprinkle with the other half of the grated cheese.

• Bung into oven for 30 minutes, then serve with a salad. It’s just that simple!