Amelie’s Valentine’s Day recipe: Smoked haddock and tomato confit lasagne

Alex Crepy, of Amelie, explains why he’s come to appreciate 14 February.

For some reason, the French have long been associated with romance, charm and that slightly exotic allure, thanks in part to their accents.

Think of Emily in Paris, strolling down cobblestone streets and falling for a dashing chap with a French lilt. It just feels… fitting, doesn’t it?

Because of this deeply ingrained notion – and the fact that I happen to be French (though my accent suggests otherwise) – people in the UK always seemed to assume Valentine’s Day was my day to shine. Surely, as a Frenchman, I’d be swamped with cards and confessions of love, right?

Wrong.

In fact, I’m certain I’ve never received a Valentine’s card in my life. Well, except for that one time my teacher gave me one out of what I’m fairly sure was pity. Unsurprisingly, this lack of romantic fanfare left me with a less-than-glowing view of this holiday.

But things change. Fast forward a couple of decades, and here I am, older, a little wiser, and happily married: romance did find me – thanks to Tinder.

With two kids and the chaos of daily life, I’ve grown to appreciate the idea of dedicating a day to focus on love.

Whether you’re a fresh-faced young couple or a pair of seasoned life partners, carving out time for each other amidst the hustle and bustle isn’t such a bad idea once you hit your 30s.

Now, as a restaurateur, you’d expect me to tell you to dine out for Valentine’s. After all, it’s one of the busiest nights of the year – a welcome reprieve after the January lull. But, truth be told, the most romantic evenings are often the ones spent in the comfort of your own home.

The recipe this month is so simple to prepare, yet it has the allure of that cobblestone-strolling Frenchman – visually, it looks great! It’s a welcome change from what you normally see in recipe books. I often call this a sort of millefeuille rather than a lasagne, as it sounds a little more delicate – and that’s exactly what this dish is.

Bon appetit!

Find out about Amelie at Ben’s Yard at amelierestaurants.co.uk.

Smoked haddock and tomato confit lasagne

Ingredients

20 cherry tomatoes on the vine, skinned, quartered and deseeded (seeds, pulp and juices reserved)
Olive oil for brushing
1tsp Maldon sea salt crystals, crushed
20g granulated sugar
5 sheets dried lasagne
100g ricotta cheese
25ml whipping cream
Juice ½ lemon
Salt and ground black pepper
350g smoked haddock, lightly poached, skinned, boned and thinly sliced
Juice 1 lime
Small bunch basil

For the tomato vinaigrette

Reserved seeds, pulp and juices from tomatoes (above)
150ml olive oil
Juice ½ lemon
3 fresh basil leaves
Salt and pepper

Method

Place the quartered tomatoes on a baking tray, side by side and face down. Brush lightly with olive oil and sprinkle with sea salt, then the sugar. Cook in preheated oven at 110C, gas mark ¼ for 1 hour 20 minutes. Set aside to cool for 30 minutes.

Cook the lasagne in a large pan of boiling water for 8-10 minutes or until al dente. Drain and quickly drop into a bowl of iced water to prevent further cooking. Meanwhile, mix the ricotta with the cream, lemon juice and season to taste.

Brush the bottom and sides of a terrine with water and line it with three layers of clingfilm which overhang the sides. Cover the bottom of the terrine with a sheet of lasagne – trim it to fit exactly. Spoon a layer of ricotta over the top followed by a layer of tomatoes and then one of smoked haddock, sprinkle with a few drops of lime juice and more ricotta and some basil leaves.

Repeat the layering three or four times until all the ingredients are used up, finishing with the lasagne. Fold over the cling film to cover the terrine and place a weight on top. Refrigerate overnight.

Meanwhile, make a tomato vinaigrette. Put the reserved tomato juice, pulp and seeds in a saucepan and cook over a medium heat until reduced by half. Pass through a fine sieve, then blitz in a blender with the olive oil and lemon juice. Carry on blending while adding the basil through the feed tube. Check the seasoning and set aside to cool.

Remove the cling film from the terrine and carefully cut the lasagne into slices. Serve at once with the tomato vinaigrette on the side. If wish, you can decorate the plate with a splash of sauce or carrot purée.