Leeks

Salmon with leeks lasagna

Name: Salmon with leeks lasagna
Prep time: 1 h 5 min
Cook time: 35 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 3 salmon pavés; 2 1/2 packages of 250 g (10 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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Author: 750 g

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Preparation 30

Baking 35

Portions 4

Freezing No

Ingredients Preparation

Ingredients

3 salmon pavés
2 1/2 packages of 250 g (10 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

Preparation

Side-by-side mode

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.