Crab, Haddock and Leek Lasagne (8)

A delicious twist on this Italian classic dish from Diana Henry.

Crab, Haddock and Leek Lasagne (8)
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Crab, Haddock and Leek Lasagne (8)
Print Recipe
Ingredients
Servings:
Instructions
  1. Put the leeks into a heavy-bottomed pan and add the butter. Cook the leeks for about 4 minutes over a medium-high heat, then turn the heat down, season with salt and pepper, and add a splash of water.
  2. Cover the pan and sweat the leeks for about 14 minutes. If the mixture is a little wet turn the heat up, leave the lid off and boil off the excess moisture. Set aside.
  3. Wash the spinach and put in a large saucepan with the water that clings to it after washing. Cover and put over a medium heat. Allow it to wilt for about 6 minutes, turning the spinach over halfway through. Drain and leave to cool.
  4. Squeeze out the water – this is really important – then chop the spinach and add it to the leeks. Heat, stirring everything together, season and make sure the leek and spinach mix isn’t at all ‘watery’ (if it is, keep it over the heat until a little drier).
  5. Heat the oven to 180C/170C fan*/gas mark 4. Butter a 30 x 20cm baking dish.
  6. Put the milk in a sauté pan or wide saucepan with the peppercorns, onion and bay leaves, and bring to the boil. Remove from the heat and leave for 30 minutes to infuse.
  7. Put the pan back over a medium-low heat and add the haddock fillets. Poach for 5 minutes. Lift the fish out with a slotted spoon, set aside and cover. Strain the poaching liquor into a jug.
  8. Melt the butter in a heavy saucepan and add the flour. Over a low heat, stir for 2 minutes. The mixture will come together in a large lump and turn the colour of straw. Remove from the heat.
  9. Gradually add the vermouth, followed by the milk in which you cooked the fish, beating well after each addition to keep the sauce smooth. When all the milk has been added, bring to the boil, stirring, and allow the sauce to thicken. Reduce the heat and cook for 5 minutes (to cook the flour in the sauce), then add the cream, season well and add the nutmeg.
  10. Break the haddock into large chunks. Mix the white and brown crabmeat in a separate bowl.
  11. Spread some of the sauce in the bottom of the buttered baking dish, then sprinkle with Parmesan. Add a layer of lasagne sheets. Spoon a layer of leeks and spinach on top, then a layer of haddock, then crab, followed by more sauce and more Parmesan. Continue with a layer of pasta, one of leeks and spinach, one of haddock and crab, and another layer of pasta.
  12. Put the rest of the fish on top, then a final layer of pasta, then the rest of the sauce. Scatter on the remaining Parmesan and bake for 40 minutes.
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