Fennel and leeks salmon

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 15
Baking 20
Portions 4
Freezing No


  • 4 salmon fillet
  • 2 packages of 250 gr (6 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
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  • 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 notes

To side this fabulous meal, an Hermitage (white, Rhône Valley) is suggested.