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JenRioux
Fish lasagne with leeks
Lasagne with cod, salmon and shrimps.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Melt butter in a pan.
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Add the flour and cook for 5 minutes while stirring.
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Add the broth gradually as the flour begins to color.
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Bring to the boil and cook on low heat for 10 minutes. Stir frequently.
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Cut the dill finely, add to the bechamel sauce and season with salt and pepper.
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Wash the leeks and cut into half rings.
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Heat the remaining butter in a frying pan and fry the leek for 3 min. On low heat.
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Mix in the mascarpone and add pepper and salt.
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Pour a thin layer of bechamel sauce into the baking dish and cover with lasagne sheets and 1/3 of the leeks.
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Cover with lasagne sheets, defrosted cod fillet, salt and pepper and some bechamel sauce.
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Cover with lasagne sheets, 1/3 of the leeks, salmon and some bechamel sauce.
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Cover with lasagne sheets, the rest of the leeks, the shrimps and the rest of the bechamel sauce. Bake for about 35-40 minutes in the oven.
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Bon appétit! .
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Nutrition
725Calories
Sodium0% DV1.355mg
Fat55% DV36g
Protein74% DV37g
Carbs21% DV62g
Fiber24% DV6g
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