Fresh lasagne leaves
1 kilo fresh salmon
100 g flour
100 g butter
1 L milk (whole, ideally)
Gruyere grated Fine
To serve: freshly ground pepper and salad.
Detail the zucchini washed in thin strips, season with salt and olive oil. They will disgorge slightly and you can flatten them before baking for about 20 minutes at 150C to precook them.
Meanwhile decant the salmon, remove the skin and cut into sashimi about 0.5 cm thick.
Prepare the béchamel: make a roux, pour the milk and whisk until thickened. Season with salt and a little nutmeg.
Start with a layer of zucchini, arrange the salmon, cover with bechamel, spread a little grated cheese and fresh lasagna leaves all over the surface.
Repeat the operation two or three times, finish with zucchini, a generous layer of bechamel and grated cheese.
Bake at 160C for about thirty minutes.
Finish very lightly on the grill if the lasagna is not enough au gratin.
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