Sole fillets over lasagna and leeks
15
12
4
No
Ingredients
- 6 lasagna pastas
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 can of 540 ml of garlic diced tomatoes
- 250 ml (1 cup) of baby spinaches
- 8 sole fillets
- 15 ml (1 tablespoon) of butter
- 15 ml (1 tablespoon) of olive oil
Preparation
Side-by-side mode
- In a casserole filled with salted boiling water, cook lasagnas al dente. Drain.
- In a pan, melt butter at medium heat. Cook leeks for 3 to 4 minutes. Add diced tomatoes and bring to a boil.
- Add spinaches and simmer 3 to 4 minutes. Over the preparation, lay rolled sole fillets. Salt and pepper. Cover and cook 6 to 7 minutes.
- Slice lasagnas into pieces of 5 cm (2 inches). Carefully mix lasagnas with olive oil and chive if desired. Salt and pepper.
- Divide lasagnas into plates, then set sole fillets and pour sauce over each portions.
Chef’s note
This dish is an excellent sources of proteins (37 g per portion) and is filled with B12 vitamin (122% VQ per portion), an essential element to maintain nerves and bones cells and a good development of genetic material (cells, red blood cells). Sources of good fats (omega-3, omega-6), fish contribute to reduce risk of cardiovascular illness, inflammatory, some cancers and duration of symptoms related to depression.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
See the product
