Leek and Sardine Maison DEHESA by Josselin Marie

Wash leeks and remove green parts. Cut the leeks in half widthwise.

Fry the pencil leeks in butter and add the vegetable broth, soy sauce and squid ink, then cook, covered, until the leeks are well cooked. Set aside at room temperature.

Reduce squid ink, soy and broth marinade until it becomes syrupy.

Wash leeks and remove green parts. Cut the large leeks into 1cm pieces.

Fry the pieces of leeks in butter and let them cook covered.

Mix with fresh cream, egg, flour, salt and pepper.

Spread this mixture on three slices of sandwich bread. Cover with a slice of sandwich bread and wrap the croques.

Bake the croques in the steam oven for 1 hour, then set them aside in a cool place.

Cut the croques by removing the crust and cutting them into 4 rectangles.

Place a rectangle on each plate and top with a sardine cut in 3.

On the other side of the plate, make a line of reduced marinade with a brush and place a leek on top.