Creamy ChalkStream Trout and Broad Bean Lasagne

A twist on a comfort food classic, this delicious creamy lasagne uses ChalkStream® trout, and a selection of summer green vegetables. Great for the whole family or save the extras for a tasty lunch.


1 large red onion, diced

150g asparagus, 1-2cm spears

110g broad beans, cooked and outer casing removed

100g mushrooms, sliced

½ lemon rind

1 tbsp lemon juice

Few sprigs of dill

4 trout fillets

250g crème fraîche

1 veg stock, 200ml water

Lasagne sheets


30g butter

30g plain flour


Pinch of nutmeg

Salt & pepper


Fry the onion in a large saucepan. Add the stock and add the asparagus and mushrooms for a few moments then remove from the heat. When the mixture has cooled slightly add in the cooked broad beans, crème fraîche, lemon juice and lemon rind. Stir well, season then taste. Adjust seasoning as appropriate.

Meanwhile, remove the skin from trout. If you hate food waste as much as us then you can turn this into fish crackling by drying it out and putting under the grill until crispy. Dice the trout up into 3cm chunks and add into the cooled mixture. Stir and set aside.

Next, make the white sauce by melting the butter in pan. When melted, add the flour in and combine to make a paste, then cook for a further 2 minutes. Gradually add the milk, stirring constantly, until it thickens. Season with nutmeg, salt and pepper and a little extra lemon rind if you fancy. Remove from heat.

Pre-heat the oven to 180°C.

When you're ready to start assembling your lasagne, spoon in half of the trout mixture into an oven proof roasting dish. Cover with a single layer of your lasagne sheets (snapping to fit if needed). Then spoon over the remaining mixture. Add another layer of lasagne sheets then drizzle the béchamel sauce on top. Grate the parmesan to your hearts content.

Place into the oven on a baking tray to catch any overspill. Bake for 40 minutes then remove from oven and let cool for 5 minutes before serving.