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...
Leeks have a high fibre content, which helps regulate intestinal function.
See the product
