Seafoods with leeks pie

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 20
Baking 45
Portions 4 to 6
Freezing No


  • 60 ml (1/4 cup) of butter
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 4 sliced carrots
  • 4 peeled and diced potatoes
  • 250 ml (1 cup) of water
  • Salt and pepper up to taste
  • 5 ml (1 teaspoon) of tarragon, thyme or marjoram
  • 115 gr (4 oz) of diced salmon
  • 115 gr (4 oz) of diced white fish
  • 12 large shrimps
  • Lemon zest and juice
  • 30 ml (2 tablespoons) of all-use flour
  • 8 phyllo pastry sheets
  • Melted butter
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  • Heat butter in a large casserole. Fry leeks, carrots and potatoes. Add water, salt, pepper and herbs. Cover and cook 10 minutes.
  • Mix fishes and shrimps with zest, lemon juice and flour. Add this mixture to the vegetables until it thickers. Remove from heat. Set aside.
  • Preheat oven at 190 ˚C (375 ˚F).
  • Butter a pie pan of 23 cm (9 inches). Set a phyllo pastry sheet, butter lightly, then set another phyllo pastry sheet. Butter. Repeat the same way with the 6 remaining phyllo pastries. Set seafoods mix and leeks over the phyllo pastries. Fold the pastry surplus over its center. Oven bake 35 minutes.

Chef's notes