Local saffron in a classical dish

Remember those classical starters with fish served on a shell of scallop? This recipe could eventually be used for that purpose. This one is a bigger version. Thanks to local saffron ( thanks Anria for such a nice present).

For 2p, clean and slice 4 medium sized leeks ( +/- 800 grams). Heat a pan. Add 2 teaspoons of butter. Add the leek. Bake and stir. Add 2 teaspoons of flour, 4 chopped garlic cloves, 1 table spoon of dried oregano, a pinch of cayenne and the chopped stems of a bunch of fresh parsley. Bake and stir. Add 150 ml of white wine. Allow to evaporate. Stir regularly. Add 100 ml of water and 125 ml of light cream. Allow to simmer. Soak a pinch of saffron threads in 2 table spoons of hot water for 15 minutes. Add to the pan. Add some vegetal stock powder. Once the leek is al dente, stop the fire. Taste, add pepper and salt.

Chop 500 grams of mixed fish in cubes ( whatever you prefer, we will have some salmon and some cod). Spread in a greased oven dish.

Pour the leek and the sauce on top. Spread chopped fresh parsley.

Finish with 40 grams of grated cheese ( gruyere is ideal, I used the excellent swiss raclette cheese instead).

Bake in the oven at 180° for approximately 30 minutes.

Thanks to the saffron this recipe is even more festive.


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