Hake and Leek Lasagne
with carrot and creme fraiche
A recipe conveniently customised just to your liking.
The quantities provided above are averages only.
Ingredients
2 unit(s)
Garlic
1 unit(s)
Onion
1 unit(s)
Leek
1 sachet(s)
Hello Muscat
(Contains: Celery)
110 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
100 grams
Fresh Lasagne Sheets
(Contains: Egg, Wheat, Cereals containing gluten May be present: Soya, Mustard)
1 unit(s)
Carrot
2 sachet(s)
Paprika
(Contains: Mustard)
250 grams
Hake
(Contains: Fish)
Not included in your delivery
2 tbsp
Butter
2 tbsp
Flour
300 milliliter(s)
Milk
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
Cooking steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
- Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
- Cut the hake into 3cm cubes. IMPORTANT: Wash hands and equipment after handling raw fish.
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the carrot, paprika, leek, garlic and onion. Fry for 5-6 mins.
- Add the cubed fish and creme fraiche. Season with salt and pepper.
- Cover and cook for 5-8 mins. IMPORTANT: Fish is cooked when opaque in the centre.
- Meanwhile, in a pot, melt 2 tbsp butter (per 2P) over medium heat.
- Add 2 tbsp flour (per 2P). Cook, stirring, 2-3 mins.
- Reduce heat and add 100ml milk (per 2P) and the muscat. Stir constantly with a whisk.
- When it is completely absorbed, repeat with another 200ml milk (per 2P).
- Increase the heat and simmer for 3-4 min, or until the sauce thickens.
TIP: Add a little more milk if the sauce is too thick.
- Pour a thin layer of filling into an oven dish and cover with lasagne sheets.
- Pour more of the filling, then a layer of bechamel and sprinkle with a little cheese.
- Repeat this process until all the ingredients are used up, finishing with a layer of bechamel and a final sprinkling of cheese.
TIP: If you have lasagne sheets left over, you can save to use later!
- Cover the dish with aluminium foil.
- Bake until the tip of a knife goes easily into the pasta, 30-35 mins.
- Remove the foil when 10 mins left of cooking time remain.
- Divide your white fish lasagne between plates.
TIP: Let the lasagne cool a little before slicing so that it holds together better.
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