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Salmon – Leek – Lasagna

updated

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Ingredients for 6 servings:

  • 50 g flour
  • 60 g butter
  • 500 ml milk
  • 250 ml vegetable stock
  • nutmeg
  • 400 g salmon fillet(s)
  • 3 stalk(s) leeks
  • Fat, for the shape
  • 200 g lasagna sheet(s), pre-cooked
  • 1 mozzarella
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the salmon into thin strips. Finely slice the leek and sauté in 10g of butter. Make a béchamel sauce from butter, flour, milk, and vegetable stock, seasoning with salt, pepper, and nutmeg. Grease a dish, pour in some of the sauce, line with lasagna sheets, and layer the salmon strips, leek rings, and sauce in the dish until all is used up. Finish with pasta sheets and sauce. Sprinkle mozzarella slices over the pasta to finish. Bake in a preheated oven at 200°C for about 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Salmon – Leek – Lasagna