Salmon trout mille-feuille with leeks

Author: Les Cultures de chez nous
Images poireaux
Preparation 40
Baking 35
Portions 6
Freezing No


  • 12 lasagna pastas (fresh if possible)
  • 800 gr (1,5 pound) of salmon trout fillet
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 75 ml (5 tablespoons) of butter
  • 2 1/2 cups of milk
  • 15 ml (1 tablespoon) of fresh chervil
  • 15 ml (1 tabespoon) of fresh parsley
  • 100 gr (2/3 cup) of grated gruyère cheese
  • Ground salt and pepper
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  • Cook lasagna pastas into boiling water with salt and a tablespoon of olive oil. Set aside onto lightly moisted paper towels. In pastas boiling water add a garnished bouquets and cook salmon trout fillet. After cooking, crumble fillets then set aside.
  • With butter, flour and milk, prepare a béchamel sauce. Salt and pepper. Then dd parsley and chervil. Melt Les Cultures de chez nous sliced leeks then set aside. In an oven safe plate, stack layers with the ingredients and the béchamel sauce.
  • Finish the plate with a layer of pasta over which you'll spread grated gruyère cheese.
  • Oven bake for 35 minutes at 180 °C (350 °F).

Chef's notes