Leeks rolls and salmon tartare
10
15
10
No
Ingredients
For the leeks rolls:
- Steam cook sliced leeks.
- Mix 1 1/2 cup of sliced leeks with egg yolks, flour and yeast then salt (set in a thermomix for 5 to 20 seconds). Whisk egg whites and add carefully. Pour the dough over a rectangular baking plate of 30 cm x 40 cm, covered with parchment paper. Oven bake at 180 °C (350 °F) for 10 to 15 minutes.
For the salmon and leeks cream:
For the tartare:
- Choose a really fresh salmon and respect hygiene rules (the cold chain). Slice salmon into tiny dice (or set in a mixer). Add lemon juice, few crushed zest, finely chopped shallots, sorrel and finely chopped chive. Add cornflour. Oil, salt and pepper.
- Refrigerate in a large bowl for 2 hours.
Preparation
Side-by-side mode
For the leeks rolls:
- Steam cook sliced leeks.
- Mix 1 1/2 cup of sliced leeks with egg yolks, flour and yeast then salt (set in a thermomix for 5 to 20 seconds). Whisk egg whites and add carefully. Pour the dough over a rectangular baking plate of 30 cm x 40 cm, covered with parchment paper. Oven bake at 180 °C (350 °F) for 10 to 15 minutes.
For the leek and salmon cream:
For the tartare:
- Choose a really fresh salmon and respect hygiene rules (the cold chain). Slice salmon into tiny dice (or set in a mixer). Add lemon juice, few crushed zest, finely chopped shallots, sorrel and finely chopped chive. Add cornflour. Oil, salt and pepper.
- Refrigerate in a large bowl for 2 hours.
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