• 4 salmon cobblers
  • 2 packages of sliced leeks Les Cultures de chez nous
  • 2 fennel bulbs
  • 4 onions
  • 4 cloves
  • 1 herb bouquet (parsley, thyme, bay leaves)
  • 1 egg
  • Fine salt
LeeksFind our bag in yourlocal grocery store


  • Wash and peel fennel. Cut bulbs in four. Stuck each onion with a clove. Bring a great amount of salted water to a boil, pour leeks, fennel, onions and herb bouquet in, cook over low heat 10 minutes.
  • Add salmon and let cook again 10 minutes. Meanwhile, soft-boil the egg, peel it and mash it with a fork. After the cooking, drain fish and vegetables, lay them on a serving plate, garnish with devilled egg and serve immediately.

Chef's notes

To accompany this earthy meal, an Hermitage (white, Rhône Valley) is suggested.