Lasagna with leeks and salmon Ingredients: plate of - lasagna - 6 - grated gruyère leeks butter pepper salt - 2 fillets of salmon - 3 slices of - smoked salmon béchamel.
Utensils： 1 Gratin dish oven dishes- 1 Set 3 frying pans best frying pans- 1 knife knives- 1 Microwave best microwaves- 1 Lid 1 Oven ovens- 1 Grater graters- 1 kitchen scales scales- 1 dish- 1 SaphirMatt Electrolux induction table-
Total time:
50 min
Preparation:
20 min -
Cooking:
30 min
Phase 1
Slice the leek whites and brown them for a long time in butter until they brown.
Phase 2
Meanwhile, microwave the salmon steaks for less than a minute so that you can crumble them easily.
Phase 3
Butter a dish and successively place a plate of lasagna on it, then on top of all the smoked salmon and again a plate of lasagna.
Phase 4
Stop cooking the leeks and place them on the last layer of lasagna and cover with lasagna.
Phase 5
Cover the lasagna layer with the crumbled salmon, top with béchamel and a final plate of lasagna.
Phase 6
On the last layer of lasagna, pour the remaining béchamel, sprinkle with grated Gruyère and cook for 30 minutes in a medium/hot oven (thermostat 6/7).
Utensils： 1 Gratin dish oven dishes- 1 Set 3 frying pans best frying pans- 1 knife knives- 1 Microwave best microwaves- 1 Lid 1 Oven ovens- 1 Grater graters- 1 kitchen scales scales- 1 dish- 1 SaphirMatt Electrolux induction table-
Total time:
50 min
Preparation:
20 min -
Cooking:
30 min
Phase 1
Slice the leek whites and brown them for a long time in butter until they brown.
Phase 2
Meanwhile, microwave the salmon steaks for less than a minute so that you can crumble them easily.
Phase 3
Butter a dish and successively place a plate of lasagna on it, then on top of all the smoked salmon and again a plate of lasagna.
Phase 4
Stop cooking the leeks and place them on the last layer of lasagna and cover with lasagna.
Phase 5
Cover the lasagna layer with the crumbled salmon, top with béchamel and a final plate of lasagna.
Phase 6
On the last layer of lasagna, pour the remaining béchamel, sprinkle with grated Gruyère and cook for 30 minutes in a medium/hot oven (thermostat 6/7).