FRIJE

Instructions

• 1.   Preheat your oven to 180°C (350°F).
• 2.   Using a suitable grater, grate the gruyère cheese and nutmeg separately in two separate bowls.
• 3.   Set them aside.
• 4.   Cut the lemon in half and squeeze the juice from one half into a small container.
• 5.   On a cutting board, cut your salmon fillets into 4 pieces.
• 6.   Place a saucepan over medium heat.
• 7.   Place the salmon pieces in the saucepan and cover with cold water.
• 8.   Add salt and lemon juice.
• 9.   Cook for 6 minutes.
• 10.   Once the salmon pieces are cooked, drain them in a colander.
• 11.   Let them cool.
• 12.   Then arrange them on a plate and crumble them with a fork.
• 13.   Wash your leeks and separate the white parts from the green parts.
• 14.   Slice the white parts of the leeks.
• 15.   Place 30g of butter, a little water, and salt in a saucepan over high heat and heat it up.
• 16.   Cook the white parts of the leeks covered for 10 minutes.
• 17.   Once cooked, remove the white parts of the leeks and drain them.
• 18.   In a bowl, mix the white parts of the leeks with the cream and a little salt.
• 19.   Place 30g of butter in a plate and melt it in the microwave.
• 20.   In another saucepan, prepare your béchamel sauce by mixing the melted butter, flour, cold milk, salt, and a little grated nutmeg.
• 21.   Place this saucepan over heat and bring the mixture to a boil while whisking for 2 minutes.
• 22.   Take a gratin dish and grease it.
• 23.   Layer the lasagna sheets, leeks, salmon, and cover with béchamel sauce.
• 24.   Finish by sprinkling grated gruyère cheese on top.
• 25.   Bake for 30 minutes.

Nutritional information *