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Recipe posted by Christelle Lorenzi
Never fails to impress: the leeks go perfectly with the salmon and mascarpone. "
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Preparation time: 30 mn
Cooking time: 35 mn
Rest time: 120 mn
Total time: 185 mn
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For 8 servings:
3 salmon steaks
5 leeks
1 cup Mascarpone
2 eggs
¾ cup heavy cream
lasagna noodles
few thyme leaves
olive oil
2 ½ tablespoons of butter
½ cup shredded parmesan
salt and pepper
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1
Wash and drain the leeks and finely chop them into thin slices. Fry the leeks in a covered frying pan with a drop of olive oil for approximately 15 minutes or until they become soft. Season with salt and pepper.
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2
Rinse the salmon steaks and cut them into cubes. Season with salt and pepper and put to one side.
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3
In a bowl, mix together the mascarpone, cream, beaten eggs and a dash of salt and pepper.
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4
Grease an oven dish and pour in some of the creamy mixture. Lay the lasagna noodles on top and cover with the leeks, then the salmon. Sprinkle over the parmesan and the thyme leaves. Pour over another layer of creamy mixture, top with lasagna noodles, leeks, salmon, parmesan, thyme and another layer of creamy mixture.
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5
Top with a final layer of lasagna noodles. Pour over the remaining cream and sprinkle with any remaining parmesan. Add a few dabs of butter. Cover with saran wrap and leave to stand in the fridge for approximately 2 hours.
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6
Heat in the oven at 180°C/356°F/gas mark 4 for 35 minutes.
If the top browns too quickly, cover with a layer of tin foil to finish cooking.
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Finishing touches...
Serve warm with a green salad and a glass of chilled dry white wine. Try adding a drop of lemon juice before serving. |
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