Shells stuffed with salmon, leek fondue and creamy saffron ricotta
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Preparation time:
45 mins
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Cooking time:
15 mins
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Serves
2 to 3
The Ingredients
- 300g of Salmon in pave
- 500g Ricotta (1 large jar)
- 1/2g Saffron
- 20g Butter
- 2 Leeks
- 1 branch of Celery
- 1 pack of Giant Shells (I found my happiness with the Lancia brand)
- 50g grated Gruyère
- Salt, Pepper
Utensils
- 1 baking dish
- 1 cutting board
- 1 slicer
- 1 small knife
- 1 large pan
- 1 wooden spoon
Steps to follow
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STEP 01
Preheat the oven to 180C (Thermostat 6 or 355F).
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STEP 02
Thaw the salmon fillet as directed on the package.
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STEP 03
Thinly slice the leeks and celery.
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STEP 04
Melt the butter in the pan. Add the vegetables. Salt lightly. Do melt vegetables over low heat. Stir regularly.
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STEP 05
When the leek and celery are tender, turn off the heat and set aside.
The fork of Lagoon Seafood
For a more enjoyable tasting,
use peeled shrimp
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