Sole fillets over lasagna and leeks recipe 4144 5e243b1c-72bb-46cc-b363-72e7cdd292dd /media/mwiftwwo/filets-sole-lit-lasagne-poireaux-1200-x-1200.jpg Crazy Leeks Crazy Leeks 10/9/2019 2:04:37 p.m. 0 0 27 4 Plats principaux Weekday recipes Meat, fish and seafood Leeks
Sole fillets over lasagna and leeks

Sole fillets over lasagna and leeks

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15
12
4
No
Ingredients
  • 6 lasagna pastas
  • 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
  • 1 can of 540 ml of garlic diced tomatoes
  • 250 ml (1 cup) of baby spinaches
  • 8 sole fillets
  • 15 ml (1 tablespoon) of butter
  • 15 ml (1 tablespoon) of olive oil
Preparation
Side-by-side mode
  • In a casserole filled with salted boiling water, cook lasagnas al dente. Drain.
  • In a pan, melt butter at medium heat. Cook leeks for 3 to 4 minutes. Add diced tomatoes and bring to a boil.
  • Add spinaches and simmer 3 to 4 minutes. Over the preparation, lay rolled sole fillets. Salt and pepper. Cover and cook 6 to 7 minutes.
  • Slice lasagnas into pieces of 5 cm (2 inches). Carefully mix lasagnas with olive oil and chive if desired. Salt and pepper.
  • Divide lasagnas into plates, then set sole fillets and pour sauce over each portions.
Chef’s note

This dish is an excellent sources of proteins (37 g per portion) and is filled with B12 vitamin (122% VQ per portion), an essential element to maintain nerves and bones cells and a good development of genetic material (cells, red blood cells). Sources of good fats (omega-3, omega-6), fish contribute to reduce risk of cardiovascular illness, inflammatory, some cancers and duration of symptoms related to depression.

Sole fillets over lasagna and leeks

Ingredients
  • 6 lasagna pastas
  • 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
  • 1 can of 540 ml of garlic diced tomatoes
  • 250 ml (1 cup) of baby spinaches
  • 8 sole fillets
  • 15 ml (1 tablespoon) of butter
  • 15 ml (1 tablespoon) of olive oil
Preparation
Side-by-side mode
  • In a casserole filled with salted boiling water, cook lasagnas al dente. Drain.
  • In a pan, melt butter at medium heat. Cook leeks for 3 to 4 minutes. Add diced tomatoes and bring to a boil.
  • Add spinaches and simmer 3 to 4 minutes. Over the preparation, lay rolled sole fillets. Salt and pepper. Cover and cook 6 to 7 minutes.
  • Slice lasagnas into pieces of 5 cm (2 inches). Carefully mix lasagnas with olive oil and chive if desired. Salt and pepper.
  • Divide lasagnas into plates, then set sole fillets and pour sauce over each portions.
Chef’s note

This dish is an excellent sources of proteins (37 g per portion) and is filled with B12 vitamin (122% VQ per portion), an essential element to maintain nerves and bones cells and a good development of genetic material (cells, red blood cells). Sources of good fats (omega-3, omega-6), fish contribute to reduce risk of cardiovascular illness, inflammatory, some cancers and duration of symptoms related to depression.

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