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Betty Bossi Koch-Center
How it's done
Heat the oil in a frying pan. Briefly sauté the shallots and garlic. Add the leek and sugar, cook for approx. 10 mins. until the leek begins to brown. Pour in the wine and stock, add the bay leaf and thyme, bring to the boil, reduce the heat. Cover the leek and braise for approx. 30 mins., remove the lid and cook for a further 20 mins. Add the balsamic, season the leek.
Place the cheese slices and a little braised salmon in the raclette pans , melt under a raclette grill for approx. 8 mins. Serve the cheese with the remainder of the leek.
|Serve with:||Waxy potatoes|
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