Salmon-leek casserole with cheese sauce

Name: Salmon-leek casserole with cheese sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 200 ml Vegetable broth; 200 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Gouda cheese; 600 g Leeks (leek); 1 Lime; 4 Tranches of salmon fillet (approx. 120 g each); 7-10 Tbsp Oil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
200 ml Vegetable broth
200 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Gouda cheese
600 g Leeks (leek)
1 Lime
4 Tranches of salmon fillet (approx. 120 g each)
7-10 Tbsp Oil

Directions

1
Melt the fat in a pot. Stir in flour and sweat briefly. Add stock and milk while stirring. Bring to the boil, boil for 3-5 minutes and season with salt and pepper. Grate cheese finely, except for about for sprinkling, add to the sauce and melt while stirring
2
Clean, wash and cut the leek into pieces of about 5 cm. Cook in boiling salted water for about 4 minutes. Cut lime in half, squeeze juice from one half. Cut the remaining half into slices. Wash the salmon, dab dry and season with salt, pepper and lime juice
3
Put half of the sauce into an oiled ovenproof dish. Layer leek and salmon in the mould. Spread the rest of the sauce on the salmon and sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Arrange on plates and garnish with lime wedges