Cod Leek And Prawn Lasagne
|Cod fillet||1 Pound (500 Gram)|
|Dry white wine||1⁄2 Pint (300 Milliliter)|
|Butter||2 Ounce (60 Gram)|
|Plain flour||2 Ounce (60 Gram)|
|Milk||1 Pint (600 Milliliter)|
|Leeks||1 1⁄2 Pound, trimmed and thinly sliced (750 Gram)|
|Mustard seed||2 Teaspoon|
|Butter||4 Ounce (125 Gram)|
|Dried lasagne sheets||8 Ounce (250 Gram)|
|Peeled prawns||8 Ounce (250 Gram)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Poach the cod in the wine with the bay leaf until tender, adding a little extra water if needed.
Remove the fish and flake into fairly large pieces, removing any skin or bone.
Melt the butter in a pan, add the flour and cook for a few minutes.
Measure the poaching liquid from the fish and make up to 600 ml/1 pint with milk.
Mix into the flour mixture, whisking all the time until thickened.
Adjust the flavour with salt and pepper and add the flaked cod.
Place the leeks in a saucepan with the rest of the milk (but no more than 300 ml/1/2 pint) and cook until the leeks begin to soften but still have a bright green colour.
Reserve a quarter of the leeks and puree the rest with the mustard and butter.
Stir in the reserved leeks.
Cook the lasagne in a large pan with masses of boiling salted water and 1-2 tablespoons of oil.
Drain, and run cold water over them.
Cover the bottom of a large, greased, oven- proof dish with a thin layer of the cod sauce, then a layer of lasagne.
Cover with a layer of both sauces and swirl with a spoon to cover the lasagne completely without mixing the two sauces too much.
Sprinkle with some of the prawns.
Continue layering, leaving some of the fish sauce to make a final topping.
Bake for about 25 minutes at 190°C/375°F/Gas Mark 5.
Serve sprinkled with chopped parsley.