For Pencil leeks

Ingredients :

• 5 pencil leeks
• 25 cl vegetable stock 7cl salted soy sauce 1 teaspoon squid ink

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Method :

1. Wash the leeks and remove the green parts.
2. Cut the leeks in half crosswise.
3. Fry the leeks in butter and add the vegetable stock, soy sauce and squid ink.
4. Set aside at room temperature. Reduce the squid ink, soy sauce and stock marinade until it is syrupy.

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For Leek croque

Ingredients :

• 10 sashimi sardine fillets from Dehesa 6 large slices of bread

• 225 g of leeks

• 25 cl of liquid cream 30% fat

• 15 g of flour

• 1 egg

• Salt / Pepper / Butter half salt

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Method :

1. Wash the leeks and remove the green parts.

2. Cut the large leeks into 1cm pieces.

3. Fry the large leeks in butter and leave to cook covered.

4. Mix with the crème fraiche, egg, flour, salt and pepper.

5. Spread this filling on three slices of bread.

6. Cover with a slice of sandwich bread and wrap the croques in foil.

7. Bake the croques in the steam oven for 1 hour and then keep them in a cool place.

8. Remove the crust from the croques and cut them into 4 rectangles.

 

Dressage :

1. Place a croque rectangle on each plate and cover with a sardine cut into 3.

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