Leek-fishragout with salad

Name: leek-fishragout with salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Dutch
Ingredients: 4 pie pots; 2 el traditional olive oil; 300 g sliced leek; 500 ml Full Milk; 50 g besciamella sauce mix; 300 g fresh salmon fillet; 250 g Cherry tomatoes; cucumber; 100 g butter lettuce; 3 el sladressing natural

Ragout pans filled with a ragout of leek and salmon fillet in bechamel sauce, with a salad of cherry tomatoes, cucumber and butter lettuce.

Ingredients

Directions

Preheat the oven to 220 ° C.
When preheating, preheat the piecooks in the oven for about 15 minutes.
In the meantime, heat the oil in a skillet and fry the leek for 2 minutes on a high heat.
Pour in the milk and add the sauce mix while stirring.
Bring to the boil while stirring and let the ragout boil for 5 minutes on low heat.
Meanwhile, cut the salmon into 2 cm cubes.
Halve the tomatoes.
Cut the cucumber into slices.
After 4 minutes, add the salmon cubes to the ragout.
Let the ragout cook for 1 min. Until it has the desired thickness. Season with (freshly ground) pepper and possibly salt.
Mix the lettuce, tomato, cucumber and dressing.
Divide the ragout over the pies and serve with the salad.