Salmon and leek crumble

1. Wash and dry and chop the leeks. Melt 50 g of butter with oil in a pan, add the leeks and leaves to sweat for 20 minutes over low heat while stirring regularly.

2. Place the salmon fillets in the steamer, sprinkle lightly with coarse salt and steam for 10 minutes.

3. Pour the flour in a bowl, incorporate the remaining butter in parcels and work them with your hands until you obtain a granulated mixture. Set aside in the fridge.

4. Preheat the oven at th. 6 – 180°C. Buttered a gratin tray. Crumble the salmon in the bottom of the dish, cover with leek, dough and sprinkle with pine nuts. Bake for 30 minutes and serve immediately.

Photo credit: Sucré Salé

Photo credit : Sucré Salé.