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Cod Leek And Prawn Lasagne

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  Cod fillet 1 Pound (500 Gram)
  Dry white wine 1⁄2 Pint (300 Milliliter)
  Bay leaf 1
  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)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
35 Minutes

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