Gratin of Spring Leeks with Brook Trout Recipe
Flavors of the Loire Valley
Cooking time: 30 minutes
Total time: 30 to 60 minutes
Preparation time: 15 minutesCooking time: 30 minutes
Difficulty: Easy
Chef's Note
Did you know that the green part of spring leeks is as good as the white?
Ingredients
Ingredients for 4 servings
- 600 g (1 lb. 5 oz.) Spring Leek
- 1 nice Trout fillet (300-350 g / 10-12 oz.)
- Court-bouillon
- 250 g (9 oz.) thick cream
- 2 egg yolks
- Salt and pepper
- A small jar of trout roe
Method
- Slice the washed leeks into thin rounds. Cook in boiling salted water for 3-4 minutes. Drain.
- Poach the trout fillet for a few minutes in the court bouillon. Flake it. Preheat the oven to 180° C (350° F). Divide the leeks and trout among small gratin dishes.
- Gently heat the crème fraîche. Add the egg yolks and mix well. Season with salt and pepper. Pour the cream over the leek-trout mixture in the gratin dishes and place in the oven for 15 minutes. Garnish with trout roe.
Photo and collaboration : Canetti Conseil
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