Leek, salmon and parmesan gratin
I find that social networks and the Internet in general are enclosing us in increasingly narrow, narrow and narrow circles. Download a book on your Kindle, we only offer books of the same type. You buy shoes, we suggest those of the same brand, you watch a video on YouTube, we only offer artists of the same musical style. And I am not talking about social or political issues. We, or rather them, (that is, algorithms, artificial intelligence …) always want to advise us on things that we might like and I think it encloses us. To want to please us too much, they wilt us and reduce the range of possibilities.
But where is the chance? The pleasure of discovering unexpected things?
It's like I'm only offering chocolate cake recipes on my blog because I'm sure it will work. And once you've liked a chocolate cake on Facebook or Instagram, I'll only offer you cakes (type 1) or chocolate recipes (type 2). And yet, we don't just eat chocolate cakes. And that recipe from Salmon gratin with leeks and parmesan, you may like it, right?
For 4 people
- 6 white leeks
- 1 cube of chicken broth
- 100 ml white wine
- 1 shallot
- 250 ml of individual cream
- 4 pavers fresh salmon good quality (salmon can be really ugly)
- 50 g parmesan
- 1 tablespoon chopped parsley
Remove the ends of the leeks, divide them in half, wash them and cut them into strips approximately 2 cm wide. Cook them in the pressure cooker for 10 minutes. Drain them well
Peel and chop the shallot. Put it in a small saucepan with the white wine and the chicken stock cube and reduce until only one tablespoon of liquid remains in the bottom. At this time, add the whipped cream. Mix well, let warm for a minute and pour into leeks.
Put everything in a gratin dish, sprinkle with Parmesan cheese (keep the equivalent of 4 teaspoons) and bake for 15 minutes in a preheated 180 ° C oven.
At the end of this time, add the salmon fillets to the leeks and sprinkle with the remaining Parmesan.
We add the salmon
Cook for an additional 15 minutes (time is indicative, my pavers were quite large. Depending on the size of yours and the power of your oven, this may vary).
When cooked, remove from oven and sprinkle with chopped parsley leaves.