April 10, 2021

Filling: Leek fondue with salmon

Of course, now that you know how to prepare the baghrîrs, you are free to adapt them to your favorite garnish (pan-fried scallops or ham / gruyere, according to your tastes). Next time, you can even cook them for dessert, sweetening the dough and serving them with a light stream of honey. We chose a refined and simple recipe.

Ingredients for 4 persons)
2 whites of leeks
20 cl of cream
4 slices of Salmon smoke
Salt and freshly ground pepper

Cut the leeks in julienne and make them come back with a little butter.
Off the heat, add the cream, salt and pepper.

Arrange the fondue in each crepe, topped with a slice of Salmon. Bend.

In The Kitchen With Chris: Salmon flower on a vegetable fondue with a vierge sauce (April 2021)