Baked Leeks with Cheese & Yogurt ToppingChoose tender young leeks for this recipe
- 8 small leeks
- 1 large egg, beaten
- 150g fresh goat’s cheese
- 1/3 cup plain yogurt
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons breadcrumbs
- Salt & pepper
Trim the leeks, cut a slit from top to bottom and rinse well under cold water.
Place the leeks in a saucepan of water, bring to a boil and simmer gently until just tender. Remove and drain well using a slotted spoon. Arrange in the prepared dish.
Beat egg with the goat cheese, yogurt and ¼ cup Parmesan cheese and season well with salt and pepper.
Pour the cheese and yogurt mixture over the leeks. Mix breadcrumbs and remaining Parmesan cheese together and sprinkle over the sauce. Bake in the oven for 35-40 minutes until the top is crisp and golden brown.
Baked Salmon Stuffed with LeeksWe usually enjoy this with a side of couscous and steamed sugar snap peas.
- 1 whole salmon fillet, about 1 1/2 pounds
- 2 medium leeks
- 1 tablespoons olive oil
- 1 tablespoons butter
- Salt & pepper
- 1 lemon, zested & juiced
- 1 Tablespoon soy sauce
- 1 Tablespoon olive oil
- 1 clove garlic
- Bunch of fresh dill
- 1 lemon, sliced
- Pine nuts, toasted (optional)
In a large, heavy bottomed pot, melt butter and oil together. Add leeks and sauté gently until very soft, about 20 minutes. Stir often, being careful not to let them brown. Season with salt. When they are cooked, remove from heat and let cool to lukewarm.
In the meantime, prepare the salmon. Place whole fillet, skin-side down on a large cutting board. With a sharp knife, cut a generous slit on the side of the fillet, deep into the center, but not all the way through—much like you would a sub sandwich.
Prepare a baking sheet with parchment paper. Place salmon on the parchment and fold back the top layer of fish.
Preheat over to 350°F.
In a small bowl, combine lemon juice, lemon zest, soy sauce, and olive oil. With a microplane, grate the clove of garlic into the bowl and mix well. Spoon marinade all over the fillet of salmon, reserving a bit for the top.
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