Sardine and leek
By Josselin Marie, La Table de Colette
Leek and sardine
A recipe by Josselin Marie, La Table de Colette restaurant
Serves 10
20 min preparation
1 hr 20 min cooking
Ingredients
Pencil leeks
- 5 pencil leeks
- 25 cl vegetable stock
- 7 cl salty soy sauce
- 1 teaspoon cuttlefish ink
Leek croques
- 10 fillets of Maison DEHESA XXL smoked sardine
- 6 large slices of sandwich bread
- 225 g leeks
- 25 cl single cream (30% fat)
- 15 g flour
- 1 egg
- Salt, pepper, lightly salted butter
Method
Pencil leeks
- Wash the leeks and remove the green parts.
- Cut the pencil leeks in half widthways.
- Pan-fry the pencil leeks in butter, add the vegetable stock, soy sauce and cuttlefish ink, then cook, covered, until the leeks are thoroughly cooked.
- Set them aside at room temperature. Reduce the cuttlefish ink, soy and stock marinade until syrupy.
Leek croques
- Wash the leeks and remove the green parts.
- Cut the large leeks into 1 cm pieces.
- Pan-fry the pieces of large leek in butter and cook, covered.
- Blend with the cream, egg, flour, salt and pepper.
- Spread this filling over three slices of sandwich bread.
- Cover each with a slice of sandwich bread and wrap the croques in cling film.
- Cook the croques in a steam oven for 1 hr, then refrigerate.
- Trim the croques by removing the crusts and cutting each into 4 rectangles.
Plating
- Place one croque rectangle on each plate and top with a sardine cut into 3.
- On the other side of the plate, brush a stroke of the reduced marinade, then lay a pencil leek on top.