A couple of friends came over to spend the evening at home yesterday. After a short walk, we found on the beach. It was still warm and going for a swim was quite tempting. We did unfortunately not planned jerseys, after a few minutes of hesitation we finally we throw water t-shirt. I can confirm that water at 15 ° in the month of May firms that skin up. In the opinion of our neighbor: “There are only Parisians to bathe at this time!“.
Diving we had good an appetite, boys concocted mojitos along with small toasts with tapenade and marinated peppers for an appetizer. We then prepared lasagna with leeks and salmon followed by a strawberry-kiwi salad. The dinner was well watered pink ice, it was like in the middle of August!
Serves 4 people
- 12 lasagna noodles
- 2 large leeks
- 400gr salmon
- 1 l milk
- 4 tablespoons cornstarch
- salt, pepper, nutmeg
- grated cheese
Slice the white of the leeks. Sauté over low heat in a covered pan for 15 minutes, add a few tablespoons of water or bouillon cube to ensure that it does not catch.
Fry the salmon with a little fat over medium heat for 4-5min. Shred the salmon and set aside.
Prepare a bechamel sauce: Mix two tablespoons of milk with the cornstarch, then add remaining milk gradually to avoid lumps. Then let thicken over medium heat for a few minutes. Add salt, pepper and nutmeg to taste.
Deposit a first layer of lasagna sheets in a gratin dish. Pour a little béchamel, spread and remove half of the leeks. Cover plates of lasagna, béchamel and then add half the salmon and then repeat the operation. Cover lasagna again, béchamel sauce and the remaining leeks. Finish with a layer of lasagna covered with bechamel sauce and sprinkle with plenty of grated cheese.
Let stand 30 minutes for the white sauce to penetrate the lasagna sheets.
Bake 40 minutes in the oven at 180 °.
Prep: 5mins + 5minutes before serving
Serves 4 people
- 400gr strawberries
- 2 kiwis
- juice of 1 / 2 lime
- 1 tablespoon brown sugar
- mint leaves
Cut the strawberries into small cubes. Drizzle with lime juice. Add brown sugar and chopped mint leaves and mix gently. Chill at least one hour.
When serving, Peel the kiwis and cut into small cubes. Arrange strawberries in bowls and top with kiwi.
Serve this very fresh salad along with biscuits.