Leek and salmon gratin
Ingredients
Instructions
- 1.5 kg Leeks
- 400 g Fresh salmon fillet
- 80 g Flour
- 2 eggs
- 50 g grated Gruyere cheese
- 15 cl Whole milk
- 15 cl Liquid cream
- 20 g Butter
- Salt
- Pepper
- Boil salted water. Cut the ends of the leeks and the damaged green leaves, split them in half down to the middle of the white part, wash them carefully in several waters, then bundle them and tie them. Plunge the leeks into boiling water, cook for around 10 minutes then drain without cooling.
- Preheat the oven to th. 6 (180°C). Cut the salmon fillet into pieces.
- In a bowl, put the flour, salt and pepper with the eggs and mix with a whisk to obtain a smooth and homogeneous paste, then gradually incorporate the milk and the liquid cream.
- Butter a gratin dish and spread the salmon and leeks. For in the batter, sprinkle with gruyère and bake for 20-25 minutes. Serve hot.
Leek and salmon gratin
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