Creamy Salmon and Leek Lasagna using a Cecotec
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Dive into the delightful world of salmon and leek lasagna, where the creamy richness of clotted cream meets the tender, flaky goodness of salmon. This dish is a love letter to the coasts of Europe, combining the freshest fish with the humble leek, a vegetable that has graced tables since the times of the ancient Romans. Imagine layers of pre-cooked lasagna noodles lovingly enveloping a luscious filling, like a warm hug from the ocean. Did you know that the leek was once considered a symbol of prosperity? So, every bite of this dish might just bring you a bit more luck! Perfect for impressing dinner guests or treating yourself on a cozy night in, this lasagna is sure to swim its way into your heart.
Ingredients
- 500 g Leek
- 50 g Butter
- 50 g Flour t55
- 500 g Milk
- 2 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 500 g Salmon fillet
- 1 Pre-cooked lasagna
- 50 g Grated emmental
Steps
Leek and Salmon Filling
- Sliced, and add 500 g of leek in a container.
- Add 50 g of butter in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
- Add 50 g of flour t55, 500 g of milk, 2 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 8:00min / 100°C / Speed 4.
- Add 500 g of salmon fillet in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 1 in inverse.
- Shred the salmon with a fork
Assembly
- Preheat the oven at 180°C.
- Spread small_amount of the food processor bowl by using the spatula on a baking dish.
- Cover 1 pre-cooked lasagna with a preparation content.
- Transfer the rest of the content of the food processor bowl by using the spatula on the baking dish.
- Sprinkle 50 g of grated emmental on the preparation content.
Baking
- Cook in the oven at 180°C during 20min.
- Setaside the preparation content let cool during 5min.
- Serve Hot.
