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PrintSMOKED HADDOCK BAKE
The smoked haddock bake is made easy for everyone. This dish is made up of smoked haddock tillers, fresh milk, butter, whole meal flour, red Leicester cheese, whole wheat lasagna and other flavorings. These ingredients add up the flavored bake you desire to have.
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Put the haddock in a large saucepan with the milk.
- Bring to the simmering point, cover, and then simmer for 10-15 minutes, until tender.
- Drain, reserving the milk, then flake the fish, discarding any bones. Set aside while making the sauce.
- Put the butter, flour and reserved milk in a saucepan.
- Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes.
- Remove the pan from the heat and add the Red Leicester, the haddock and pepper. Stir carefully to mix.
- Layer the sauce and lasagne sheets in an ovenproof serving dish, starting and finishing with the sauce.
- Sprinkle the remaining cheese on top. Bake at 190°C (375°F) mark 5 for 30-35 minutes until golden brown.
- Serve it hot.
INGREDIENTS
- 250 grams smoked haddock tillers, skinned
- 500 ml fresh milk
- 15 grams butter
- 20 grams plain whole meal flour
- 50 grams Red Leicester cheese, grated pepper
- 50 grams oven-ready whole wheat lasagne
6 comments for “Smoked Haddock Bake”
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