Fish and Pecorino lasagne

 

Fish and pecorino lasagne

 

It might sound odd, but it tastes absolutely delicious. If you like fish pie and you like lasagne, you will love fish lasagne. It was supposed to have cheddar and parmesan, but I picked up pecorino cheese by mistake. Not one to trudge back to the shops, I decided to give it a go, and it worked brilliantly. The cheese sauce gives the whole dish an extra kick, and the crunchy cheese topping is the icing on the cake, so to speak! Use whatever combinations of fish and cheese takes your fancy.

Recipe for Fish and Pecorino Lasagne

1 pint skimmed milk
2 bay leaves
1 garlic clove
40g butter
50g wholemeal plain flour
1 tsp English mustard
salt and freshly ground black pepper
3 fresh lasagne sheets
100g smoked haddock
150g cod fillet
200g prawns
50g sweetcorn
50g wholemeal breadcrumbs
300g cheddar cheese, grated
200g pecorino cheese, grated

Heat up the milk, bay leaves and garlic in a pan over a medium heat and warm to just before boiling point, then remove from the heat. Then slowly melt the butter in a separate pan and stir in the flour carefully, stirring all the time. Take the bay leaves and garlic out of the milk, then gradually add a little of the milk to the flour and butter mixture. Add the milk bit by bit, stirring all the time until you have a thick, smooth sauce. Once all the milk is added, bring the sauce to the boil, add the mustard, salt and pepper and then turn the heat off. Put enough of the cheese aside for a generous topping, then add the rest to the sauce and stir until it’s melted. Add all the fish and the sweetcorn to the sauce, then put a quarter of the mixture into the dish, followed by a sheet of lasagne and so on. Mix the breadcrumbs with the remaining grated cheese, and cover the top of the lasagne. Cook at 180°C for 45 minutes, or until the top is golden and the sauce is bubbling. Serve with garden peas and garlic bread.

© Katheryn Rice 2008