Leeks mille-feuille with sole fillet and mustard seed

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 15
Baking 10
Portions 4
Freezing No


  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 4 sole fillets
  • 45 ml (3 tablespoons) of old-style mustard
  • 250 ml (1 cup) of cooking cream
  • 30 ml (2 tablespoons) of olive oil
  • Ground salt and pepper
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  • Cook Les Cultures de chez nous sliced leeks for 5 minutes into salted boiling water. Drain and set aside.
  • Preheat a pan. Pour olive oil and cook each side of sole fillet ( for about 5 minutes). Salt and pepper. Deglaze pan with cream and mustard diluted with a bit of water ad reduce.
  • In a warm preheated serving plate, set parts of leeks, the sole fillet and remaining of leeks.
  • Serve with sauce over it or beside, it's up to your choice.

Chef's notes