Small marmite from the sea
20
10
6
No
Ingredients
- 375 ml (1 1/2 cup) of white fish
- 125 ml (1/2 cup) of seafoods (may be frozen)
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 2 shallots
- 40 ml ( 2 1/2 tablespoons) of butter
- 15 ml (1 tablespoon) of flour
- 90 ml (6 tablespoons) of milk
- 90 ml (6 tablespoons) of dry white wine
- Salt and pepper
- Chive
- Nutmeg
Preparation
Side-by-side mode
- Brown in a cocotte shallots in 15 ml (1 tablespoon) of butter. Stir then add Les Cultures de chez nous sliced leeks. Spray with white wine. Increase heat to reduce a bit.
- Add seafoods. Set lid and cook for 2 to 3 minutes.
- Slice fish into small sections. Set sections into cocotte, cover and cook few minutes.
- Make a bechamel sauce in another casserole. Melt butter add flour and stir. Slowly add milk. Salt, pepper and add a bit of nutmeg.
- Pour bechamel sauce in the cocotte. Spread with chive. You can replace the bechamel sauce with fresh cream.
- Divide into small cocottes then serve hot.
Did you know that...
To keep leeks in the freezer for a long time, they must be clean, dry, cut and in an airtight bag or container.
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