Gratin of Spring Leeks with Brook Trout Recipe
Gratin of Spring Leeks with Brook Trout
Flavors of the Loire Valley
Total time: 30 to 60 minutes
Preparation time: 15 minutes
Cooking 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 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
  1. Slice the washed leeks into thin rounds. Cook in boiling salted water for 3-4 minutes. Drain.
  2. 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.
  3. 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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