The 23rd of September was the gastronomy festival in France! For the occasion we’re going to have some lasagna! Hum, I missed it … this is more of an Italian dish. Anyway this is still good ;)
When I went grocery shopping this week, I was tempted by the first leeks of the season. That was maybe a bit too early but they were still very tasty! I wanted to combine them with some mozzarella and some salmon for this lasagna recipe.
Here is the recipe for about 3 persons:
- 1 salmon steak
- 3 leeks
- 100g mozzarella
- Some lasagna pasta (5 or 6)
For the sauce
- 500ml milk
- 2tbs maïzena
- Salt, pepper, nutmeg
Start by preparing the leeks: remove the first leaves and keep the hearts that you’re going to slice. Rinse them.
Heat a frying pan with some olive oil and sweat the leeks over a low heat for about 15 minutes. Salt and pepper it.
In the meantime, prepare the sauce: boil the milk in a pan. Then add the maïzena over a low heat and mix until getting a texture that is thick enough. Add some salt, pepper and some just grated nutmeg.
Thinly slice the salmon steak.
- Start with a first thin layer of sauce.
- Add some lasagna pasta to cover the entire bottom of the dish.
- Put one third of leeks onto the pasta.
- Spread one third of the salmon steak onto the leeks.
Do those 4 last steps twice again.
Complete with some sauce and spread the mozzarella slices.
TIPS AND TRICKS
I didn’t have a lot of sauce as you can see in the pictures! So I added some cream. However, I doubled the quantities of the ingredients for the sauce in the article so you won’t have any problem :)
You can also add one more salmon steak if you want more fish. I will next time!
I cooked my lasagna for 35 minutes on my oven preheated to 180°C. I advise you to check the cooking from 20 minutes.
Nothing is better than some green salad to accompany that lasagna. For my taste, this is awesome with a bit of lemon juice!
Enjoy your meal everybody and enjoy the gastronomy festival by discovering some good restaurants :)
See you soon,