Fennel and leeks salmon
15
20
4
No
Ingredients
- 4 salmon fillet
- 2 packages of 250 g (8 cups) of Les Cultures de chez nous sliced leeks
- 2 fennel bulbs
- 4 onions
- 4 cloves
- 1 garnished bouquets of parsley, thyme or Bay leaves
- 1 egg
- Fine salt
Preparation
Side-by-side mode
- Wash and peel fennel. Slice fennel bulbs into four. Prick each onion with cloves. Bring to a boil a large quantity of salted water. Soak sliced leeks, fennel, onions and garnished herbs bouquets. Cook at low heat for 10 minutes.
- Add salmon and cook again for 10 minutes. Meanwhile, cook egg until hard. Peel and finely crush with a fork. At the very end of the cooking, drain fish and vegetables. Set in a service plate. Spread with mimosa egg and serve right away.
Chef’s note
To side this fabulous meal, an Hermitage (white, Rhône Valley) is suggested.
