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Smoked Cod and Leek Lasagne




Source of Recipe


Sainsbury's


List of Ingredients




500g smoked cod fillets
600ml milk
55g butter
40g plain flour
salt and freshly ground black pepper
400g pack extra trimmed leeks
4 fresh or 6 dried lasagne sheets ( no pre-cook)
25g matured Cheddar cheese

Recommended wine :Cono Sur Chardonnay


Recipe



Place the cod fillets in a pan with the milk, bring to the boil and simmer gently for 5 minutes, until the fish is tender. Remove the cod , break into flakes and set to one side.
Melt 40g butter in a saucepan, stir in the flour and cook for 1 minute, stirring continually. Gradually stir in the milk , bring to the boil and simmer for 2 minutes, stirring continually until thickened and smooth. Remove from the heat and add the cod flakes with seasoning to taste.
Preheat the oven to 200°C, 400°F, Gas Mark 6. Melt the remaining butter in a saucepan, add the leeks and cook for 5 minutes, stirring occasionally.
Place 1/3rd of the fish mixture in the base of a lightly buttered ovenproof dish , top with half the lasagne sheets then half the remaining fish mixture, half the leeks and the remaining lasagne sheets. Spoon over the remaining leeks then remaining fish mixture. Sprinkle over the cheese and bake in the preheated oven for 20 minutes until heated through .
Delicious served with seasonal vegetables.









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