Ingredients for the Lasagne 

• Olive oil
• 2 sheets fresh lasagne
• 300g smoked haddock (weight including skin)
• 3-4 shallots finely diced.
• large knob of butter
• 200g fresh uncooked spinach, washed thoroughly.
• 1 poached duck egg.

For the Sauce

• 150ml semi-skimmed milk,
• 2 tbsp cornflour paste,
• 100g medium cheddar cheese,
• 2 tbsp fresh chopped chives.

To make the Lasagne

1. Melt the butter in a pan and add the shallots. Cook on a low heat until they are soft.
2. Pull the haddock away from the skin and add to the shallots.
3. Mix the haddock and shallots together and leave on the low heat until the haddock is cooked. Remove from heat.
4. Cut the lasagne sheets in half width ways. Place each piece separately in boiling water for a couple of minutes until cooked.
5. As each piece is cooked, remove from the water and brush both sides liberally with olive oil and put aside on a warm plate. Note-it is very important to brush them with oil. Otherwise they will stick together and to the plate.
6. Place the spinach in boiling water until it has just cooked. Drain and squeeze out any excess moisture.
7. Trim the lasagne sheets to fit on your plate if necessary.
8. Put a thin layer of the smoked haddock mixture on your plate. cover it with a thin layer of spinach. Top with one lasagne sheet. Repeat with the rest of the haddock mixture, a little more spinach and lasagne sheets, finishing with a lasagne sheet. Keep warm while you make the sauce.

To make the Sauce

1. Bring the milk to a gentle simmer in a saucepan. 
2. Stir in the the cornflour paste.
3. When the mixture is smooth and fairly thick (like double cream), stir in the grated cheese.
4. Keep stirring until the mixture is smooth.
5. Add nearly all the chives, reserving a little for a garnish.

Pour the sauce over the lasagne, top with the poached egg and garnish with chives. Serve with the remaining spinach.