Leeks mille-feuille with sole fillet and mustard seed
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Ingredients
- 1 package of 250 g (4 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
Preparation
Side-by-side mode- 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.
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