Tuesday, May 15, 2012

Salmon and leek lasagna!


  • 1 Slice the leeks, keeping only the most tender parts. Wash well and drain. In a skillet, saute the leeks in a little olive oil, about 15 minutes, covered, until tender. Add salt and pepper.
  • 2 Rinse the salmon steaks with fresh water.
  • Dice.
  • Add salt and pepper. Book.
  • 3 In a bowl, combine the mascarpone, cream, beaten eggs and a little salt and pepper.
  • 4 Butter a gratin dish. Settle to the bottom a little creamy. Place sheets of lasagna. Top with leeks and salmon. Sprinkle with parmesan and thyme leaves. Pour a little creamy preparation.
  • 5 Then place a second layer of lasagne sheets, then again leeks, salmon, Parmesan, thyme, and cream.
  • 6 Finally, place a final layer of lasagna. Pour the remaining cream and finally the remaining Parmesan. Top with butter. Refrigerate, filmed for 2 hours.
  • 7 Bake gas mark 6 (180 ° C) for 35 minutes. 
     If top is browning too quickly, cover the dish with aluminum foil to the end of cooking.

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