Fondue de poireaux is a common side-dish in France. Due to the delicate taste of leeks, it goes well with a wide variety of main dishes. Placing your fish fillet or your scallops on a bed of leek fondue is simply sublime! It takes no time to prepare, and it is delicious.
This dish can be prepare in two steps.
- 50 g salted butter
- 280 g young fresh leeks
- 10 cl of single cream (optional)
- A pinch of chilli powder if you have some
- Step 1 Cut the white part of the leeks lengthwise and rinse thoroughly. Pat dry before cutting into thin slices and place them in a skillet. Warm up with the butter, stirring regularly to soften the leeks. Keep the temperature down so the leeks don’t turn golden. This should not take more than 5 minutes. Turn the stove off, add pepper, chilli if any, and set aside with the cover on.
- Step 2 Warm up the preparation just before serving, add the cream if you wish, season to your taste, and stir. It’s ready. Set the leeks fondue on your serving dish, preferably warmed up, place your cooked fish fillet or sauteed scallops on the bed of leeks and enjoy.