Fish lasagne with leeks

Name: fish lasagne with leeks
Cook time: 40 min
Total time: 80 min
Yield: 6
Ingredients: 100 g unsalted butter or margarine; 75 g wheat flour; 1 liter fish stock of tablet; 7,5 g fresh dill container of 15 g; 4 leeks; 250 g mascarpone soft cream cheese; 375 g green lasagne sheets; 375 g frozen cod fillet; 100 g smoked salmon; 250 g fresh pink prawn

Lasagne with cod, salmon and shrimps.

Ingredients

Kitchen Stuff

1 baking dish (25 x 35 cm)

Directions

Preheat the oven to 200 ° C.
Melt butter in a pan.
Add the flour and cook for 5 minutes while stirring.
Add the broth gradually as the flour begins to color.
Bring to the boil and cook on low heat for 10 minutes. Stir frequently.
Cut the dill finely, add to the bechamel sauce and season with salt and pepper.
Wash the leeks and cut into half rings.
Heat the remaining butter in a frying pan and fry the leek for 3 min. On low heat.
Mix in the mascarpone and add pepper and salt.
Pour a thin layer of bechamel sauce into the baking dish and cover with lasagne sheets and 1/3 of the leeks.
Cover with lasagne sheets, defrosted cod fillet, salt and pepper and some bechamel sauce.
Cover with lasagne sheets, 1/3 of the leeks, salmon and some bechamel sauce.
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.
Bon appétit! .