400 g (13 oz) skinless smoked haddock fillet, cut into pieces
300 ml (1/2 pint) boiling water
300 g (10 oz) watercress
200 ml (7 fl oz) crème fraîche
8 fresh lasagne sheets
50 g (2 oz) dried breadcrumbs
salt and pepper
Lightly grease an ovenproof dish. Place the haddock in a bowl, pour over the measurement water and leave for 3 minutes. Drain, reserving the water, and break up the fish.
Place the watercress in a colander and pour over boiling water from the kettle until it has wilted. Place on a sheet of kitchen paper and squeeze away excess water, then roughly chop. Mix with the haddock and 2 tablespoons of the crème fraîche.
Divide the haddock mixture between the lasagne sheets, arranging it in strip down the middle. Roll up and arrange snugly, seam side down, in the ovenproof dish. Mix the remaining crème fraîche with the haddock soaking water, season and pour over the top.
Scatter the breadcrumbs over the pasta, cover the dish with foil and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes. Remove the foil and cook under a preheated hot grill until the breadcrumbs are golden.