Small marmite from the sea

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 20
Baking 10
Portions 6
Freezing No


  • 375 ml (1 1/2 cup) of white fish
  • 125 ml (1/2 cup) of seafoods (may be frozen)
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 2 shallots
  • 40 ml ( 2 1/2 tablespoons) of butter
  • 15 ml (1 tablespoon) of flour
  • 90 ml (6 tablespoons) of milk
  • 90 ml (6 tablespoons) of dry white wine
  • Salt and pepper
  • Chive
  • Nutmeg
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  • Brown in a cocotte shallots in 15 ml (1 tablespoon) of butter. Stir then add Les Cultures de chez nous sliced leeks. Spray with white wine. Increase heat to reduce a bit.
  • Add seafoods. Set lid and cook for 2 to 3 minutes.
  • Slice fish into small sections. Set sections into cocotte, cover and cook few minutes.
  • Make a bechamel sauce in another casserole. Melt butter add flour and stir. Slowly add milk. Salt, pepper and add a bit of nutmeg.
  • Pour bechamel sauce in the cocotte. Spread with chive. You can replace the bechamel sauce with fresh cream.
  • Divide into small cocottes then serve hot.

Chef's notes