Preparation time
20 min
Cooking time
18 min
Portion size
185 g
Season
Autumn
List of ingredients
140 g of leek white
½ rusk
30g of goat cheese
Age
7 to 8 months
Step by step
Trim the green parts of the leek and remove the root end. Cut the white parts lengthwise into quarters, then into 1 cm pieces. Soak them in fresh water for a few minutes and rinse them well.
Place the white parts of the leeks in the steamer basket.
Fill the water tank to level 2 with water and start cooking.
Reserve the cooking juices
Put the cooked food of the basket into the bowl.
Put the goat cheese (lightly Age d, like Soignon) in the bowl.
Mix the cooked food of the bowl.
Quickly dip one side of the rusk, then the other, in the cooking juices. Use one of the rusks to line the bottom of a ramekin. Cut the remaining rusk into strips to line the ramekin (choose a ramekin approximately 10 cm in diameter).
Fill the center with the leek mixture. Cover with the soaked rusk crumbs. Cover with plastic wrap and refrigerate. Serve cold.
