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Tips & Recipes



By Josselin MARIE, La Table de Colette

Sardines and leeks

The recipe of Josselin Marie - Restaurant La Table de Colette

Serves 10

20min preparation time

1h20 cooking time

Ingredient list

Pencil leeks

  • 5 pencil leeks

  • 25cl vegetable stock

  • 7cl salted soy sauce

  • 1 teaspoon squid ink

Leek croque

  • 10 sashimi sardine fillets from Dehesa

  • 6 large slices of bread

  • 225g of leeks

  • 25cl of liquid cream 30% fat

  • 15g of flour

  • 1 egg

  • Salt / Pepper / Butter half salt

Les étapes


  1. Wash the leeks and remove the green parts.

  2. Cut the leeks in half crosswise.

  3. Fry the leeks in butter and add the vegetable stock, soy sauce and squid ink.

  4. Set aside at room temperature. Reduce the squid ink, soy sauce and stock marinade until it is syrupy.


  1. Wash the leeks and remove the green parts.

  2. Cut the large leeks into 1cm pieces.

  3. Fry the large leeks in butter and leave to cook covered.

  4. Mix with the crème fraiche, egg, flour, salt and pepper.

  5. Spread this filling on three slices of bread.

  6. Cover with a slice of sandwich bread and wrap the croques in foil.

  7. Bake the croques in the steam oven for 1 hour and then keep them in a cool place.

  8. Remove the crust from the croques and cut them into 4 rectangles.


  1. Place a croque rectangle on each plate and cover with a sardine cut into 3.

  2. On the other side of the plate, make a line of reduced marinade with a brush and place a leek pencil on top.

Enjoy your meal !

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