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Mary Berry Smoked Haddock Lasagne

Mary Berry Smoked Haddock Lasagne
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Mary Berry’s Smoked Haddock Lasagne is a seafood-based lasagne made with flaky smoked haddock fillets, a creamy white sauce, fresh spinach, and lasagne sheets, all baked to perfection with a golden, cheesy topping. This dish combines classic lasagne elements with the deep, smoky flavors of haddock.

Ingredients

Scale

For the Smoked Haddock Filling:

  • 400g smoked haddock fillets (skinless and boneless)
  • 500ml whole milk
  • 1 bay leaf
  • 1 small onion (quartered)
  • ½ tsp black peppercorns
  • 100g fresh spinach (washed and chopped)
  • 2 tbsp butter

For the White Sauce (Bechamel):

  • 50g butter
  • 50g plain flour
  • 500ml poaching milk (reserved from cooking haddock)
  • 100ml double cream
  • 1 tsp Dijon mustard
  • Salt and black pepper (to taste)
  • 50g Parmesan cheese (grated)

For Assembling the Lasagne:

  • 9–12 lasagne sheets (no pre-cooking required)
  • 100g mozzarella cheese (grated)
  • 50g Cheddar cheese (grated)

Instructions

Step 1: Poach the smoked haddock.
In a saucepan, add the smoked haddock, milk, bay leaf, onion, and black peppercorns. Gently simmer for 5 minutes until the fish is cooked through. Remove the fish with a slotted spoon, flake it into bite-sized pieces, and discard the bay leaf, onion, and peppercorns. Reserve the poaching milk for the sauce.

Step 2: Wilt the spinach.
In a pan, melt 2 tbsp butter over medium heat. Add the chopped spinach and cook until wilted. Remove from heat and set aside.

Step 3: Make the white sauce.
In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the reserved poaching milk, stirring continuously until the sauce thickens. Add double cream, Dijon mustard, salt, and black pepper. Stir in the grated Parmesan cheese until melted.

Step 4: Assemble the lasagne.
Preheat the oven to 180°C (160°C fan) or 350°F. Spread a thin layer of the white sauce at the bottom of a greased baking dish. Layer lasagne sheets, followed by flaked haddock and wilted spinach, then a layer of white sauce. Repeat the layers, finishing with white sauce on top.

Step 5: Add the cheese topping.
Sprinkle the grated mozzarella and Cheddar cheese over the final layer of sauce.

Step 6: Bake the lasagne.
Place in the oven and bake for 30-35 minutes until golden brown and bubbling.

Step 7: Rest and serve.
Allow the lasagne to rest for 5-10 minutes before slicing. Serve warm.

Find it online: https://britishrecipeshub.co.uk/mary-berry-smoked-haddock-lasagne/