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Salmon and brocolli lasagne

Recipe Information

Ingredients

• 225g (8oz) broccoli, trimmed
• 4 x 175g (4 x 6oz) salmon fillets
• 600ml (1 pint) skimmed milk
• 2 tsp Dijon mustard
• 2 tsp vegetable bouillon stock powder
• 2 tbs cornflour
• 115g (4oz) chestnut mushrooms, sliced
• 50g (2oz) low-fat cheddar cheese, grated
• 1tbs chopped fresh dill
• 1 tbs chopped fresh parsley
• 225g (8oz) ‘no cook’ lasagne
• Salt and freshly ground black pepper

Method

Pre-heat oven to 190c, 375g, gas mark 5

Cook the broccoli in boiling salted water, drain and set aside.

Place the salmon in a saucepan with the milk and cook gently over a low heat for 5-6 minutes. Allow to cool then lift out the fish onto a plate, removing all skin and bones.

Reheat the milk, adding the mustard and stock powder to the saucepan.

Slake the cornflour with a little cold water and add to the milk, stirring well to prevent any lumps forming.

Add the mushrooms and cheese and mix well. Simmer gently until the sauce is of a coating consistency. Adjust if necessary with a little extra milk or diluted cornflour. Stir in the herbs.

Place a thin layer of sauce in the bottom of an ovenproof dish. Cover with sheets of lasagne without overlapping. Add a layer of flaked fish and broccoli then continue layering ending with the sauce.

Bake in the oven for 30-35 minutes until bubbling hot.