Leeks

Salmon and leeks casserole

Name: Salmon and leeks casserole
Prep time: 30 min
Cook time: 20 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 500 ml (2 cups) of light Alfredo sauce; 125 ml (1/2 cup) of vegetable broth without added salt; 625 ml (2 1/2 cup) of grated Mozzarella; 125 ml (1/2 cup) of grated Parmesan; 60 ml (1/4 cup) of chopped dill; Salt and pepper up to taste; 1 package of Parisian potatoes of 500 g, sliced in half; 500 ml (2 cups) of cauliflower sliced into small bouquets; 500 ml (2 cups) of minced leeks; 675 g (about 1 1/2 pounds) of salmon fillet, without skin and diced

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Author: Les Cultures de chez nous

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Preparation 10

Baking 20

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

500 ml (2 cups) of light Alfredo sauce
125 ml (1/2 cup) of vegetable broth without added salt
625 ml (2 1/2 cup) of grated Mozzarella
125 ml (1/2 cup) of grated Parmesan
60 ml (1/4 cup) of chopped dill
Salt and pepper up to taste
1 package of Parisian potatoes of 500 g, sliced in half
500 ml (2 cups) of cauliflower sliced into small bouquets
500 ml (2 cups) of minced leeks
675 g (about 1 1/2 pounds) of salmon fillet, without skin and diced

Preparation

Side-by-side mode

Preheat oven to 205 °C (400 °F).
On a cooking plate, mix Alfredo sauce with broth, Parmesan and dill. Salt and pepper.
Add Parisian potatoes, cauliflower, leeks and salmon. Stir.
Cover with the rest of the Mozzarella. Oven bake for 20 to 25 minutes.