Leek and seafood pie

Clafoutis aux poireaux et à la tomme
Preparation 20 min.
Baking 45 min.
Portions 4 to 6
Freezing No


  • 60 ml (1/4 cup) butter
  • One 250 gr package (3 cups) Les Cultures de Chez Nous sliced leeks
  • 4 carrots, in thin round slices
  • 4 potatoes, peeled and cut into cubes
  • 250 ml (1 cup) water
  • Salt and pepper to taste
  • 5 ml (1 tsp) tarragon, thyme or marjoram
  • 115 gr (4 oz) salmon, cut into cubes
  • 115 gr (4 oz) white fish, cut into cubes
  • 12 large shrimps
  • Zest and juice of one lemon
  • 30 ml (2 tbsp) all purpose flour
  • 8 sheets of phyllo dough
  • Melted butter
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  • Heat the butter in a large casserole. Brown the leeks, carrots and potatoes. Add the water, pepper and herbs. Cover and cook for 10 minutes.
  • Mix the fish, shrimps, zest, lemon juice and flour. Add this mixture to the vegetables until they thicken. Remove from heat and set aside.
  • Preheat oven to 190 ˚C (375 ˚F).
  • Butter a 23 cm (9 inch) pie plate. Place a sheet of phyllo dough in the pie plate, butter lightly then add another sheet of phyllo dough and butter again. Repeat with the remaining 6 sheets of dough. Add the leek and seafood mixture and fold the edges of the sheets of phyllo dough towards the center. Cook in the oven for 35 minutes.

Chef's notes