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Salmon trout mille-feuille with leeks
Author:
Les Cultures de chez nous
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Preparation
40
Baking
35
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Salmon trout mille-feuille with leeks
From
Sep 24
to
Jan 01
Preparation
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
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