Utensils
Stovetop, Digicook, Colander, Frying pan
recipe
Step 1
Remove the ends of the leeks and then slice the white part in rings. Place them in a colander and rinse thoroughly to remove any dirt.
Step 2
Using the mixing bowl, add the leeks with a knob of butter and cook for 9 min / 120°C / reverse mode / speed 1. Add the cream, season with salt and pepper and cook for 5 minutes more.
Step 3
Ajoutez la crème fraîche, du sel et du poivre. Fermez le couvercle sans le bouchon mesureur et programmez en mode reverse : 120°C / vitesse 1 / 5 minutes.
Step 4
In a frying pan, add a knob of butter and cook the galette. Then add some of the melted leeks on top, spreading them out and topping with smoked salmon. Close the galette and simmer for 2 to 3 minutes over low heat. Serve and enjoy!
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- Domitille, Créatrice de recettes
Nutrition facts
Average estimated amount for one serving
| Energy | 331 cal. |
| Fat | 20 g |
| Carbohydrates | 24 g |
| Protein | 14 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Leek & salmon galette" contains 331 Energy, 20 g of Fat, 24 g of Carbohydrates, 14 g of Protein, 5 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
B Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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