for 4 person

Leek

2 tbsp	olive oil
2	shallots, cut into thin rings
2	garlic cloves, squeezed
200 g	leek, halved lengthwise, thinly sliced
1 tsp	sugar
2 dl	white wine
2 dl	vegetable bouillon
1	bay leaf
2 sprig	thyme
1 tbsp	white balsamic vinegar
a little	nutmeg
	salt and pepper to taste

Raclette

600 g

raclette cheese in slices

How it's done

Leek

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.

Raclette

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.

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