Salmon with leeks lasagna

Author: 750 gr
Clafoutis aux poireaux et à la tomme
Preparation 30
Baking 35
Portions 4
Freezing No


  • 3 salmon pavés
  • 2 1/2 packages of 250 g (7 1/2 cups) of Les Cultures de chez nous sliced leeks
  • 250 ml (1 cup) of Mascarpone cheese
  • 2 eggs
  • 200 ml (about 1 cups) of fresh cream
  • Dried lasagna pastas
  • Few branches of thyme
  • Olive oil
  • 30 ml (2 tablespoons) of butter
  • 45 ml (3 tablespoons) of grated Parmesan cheese
  • Salt and pepper
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  • For 15 minutes, covered, brown in a pan Les Cultures de chez nous sliced leeks in a bit of oil, until tenderness. Salt and pepper. Rinse salmons with fresh water. Dice. Salt and pepper. Set aside.
  • In a terrine, mix mascarpone cheese, cream, scrambled eggs and a bit of salt and pepper. Butter a gratin mold. Set at the bottom of the mold a bit of creamy mixture. Set lasagna pastas. Cover with sliced leeks then with salmon. Spread parmesan and thyme leaves. Pour a bit of creamy preparation. Then, a second layer of pastas, and again leeks, salmon, parmesan cheese, thyme and creams.
  • Finally, set an ultimate layer of lasagna pastas. Pour remaining creams and parmesan. Cover with nuts of butter.
  • Cool down at fresh for 2h. Oven bake at 350 °F (180 °C) for 35 minutes. If the top browns too quickly, cover with aluminium paper to finish its cooking.

Chef's notes