Fennel and leek salmon
15
20
4
No
Ingredients
- 4 salmon fillets
- 2 packages of 250 g (8 cups) of Les Cultures de chez nous sliced leeks
- 2 fennel bulbs
- 4 onions
- 4 cloves
- 1 garnished bouquet of parsley, thyme or bay leaves
- 1 egg
- Fine salt
Preparation
Side-by-side mode
- Wash and peel the fennel. Cut the fennel bulbs into quarters.
- Stud each onion with a clove.
- Bring a large pot of salted water to a boil. Add the Les Cultures de chez nous sliced leeks, fennel, onions and bouquet garni. Cook over low heat for 10 minutes.
- Add the salmon and cook for another 10 minutes. Meanwhile, hard-boil the egg. Peel and finely mash it with a fork.
- Once cooked, drain the fish and vegetables. Arrange them on a serving platter. Sprinkle with mimosa egg and serve immediately.
Chef’s note
To pair with this fabulous meal, a white Hermitage (Rhône Valley) is suggested.
Did you know that...
Our sliced leeks are washed and ready to cook. All you have to do is open the bag!
See the product
