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Lasagne Salmon and leek

INGREDIENTS

For 6 person (s)

3 salmon steaks,
5 leeks,
250g Mascarpone,
2 eggs, cream 20cl
,
Sheets lasagna dry
few sprigs of thyme, olive oil
,
30g butter,
50 g grated Parmesan cheese, salt & pepper
.

PREPARATION

1

Slice the leeks in keeping only the most tender parts. Wash well and drain. In a skillet, sauté the leeks in a little olive oil, about 15 minutes covered until they are tender. Season with salt and pepper.

2

Rinse salmon steaks in cold water. Dice. Season with salt and pepper. Book.

3

In a bowl, combine mascarpone, cream, beaten eggs and a little salt and pepper.

4

Butter a gratin dish. Place in the background a little creamy. Place sheets of lasagna. Top with leeks, and salmon. Sprinkle with Parmesan and thyme leaves. Pour a little cream preparation.

5

then lay a second layer of lasagne sheets, then again leeks, salmon, parmesan, thyme and cream.

6

Finally, file a final layer of lasagne. Pour the remaining cream and finally the remaining Parmesan. Top with butter. Keep refrigerated, filmed for 2 hours.

7

Bake gas mark 6 (180C) for 35 minutes.
If top is browning too quickly, cover the dish with aluminum foil to the end of cooking.