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Leeks
Salmon with leeks lasagna
Author:
750 gr
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Preparation
30
Baking
35
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Salmon with leeks lasagna
From
Sep 22
to
Jan 01
Preparation
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
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