Recipe & photo © Eve Cardi
Why not make a meal that is as delightful to look at as it is tasty? You might not think it, but mini-cocottes are extremely versatile. Some sweet, some savory — in our January/February 2022 issue, we feature five delicious, easy-to-make recipes from contributor Eve Cardi that make adorable, perfectly portioned meals everyone will delight in!
Here, we’re treating you to an extra mini-cocotte recipe – an elevated dish with leeks, spinach and salmon roe. Bon appétit !
- 2 leeks
- Scant 2 cups (50g) fresh spinach
- 1 cup (25 cl) liquid cream
- 4 eggs
- ⅓ cup (40 g) salmon roe
- 1 small salted Nori leaf
- 4 sprigs dill
- Olive oil
- Salt and pepper
Heat your oven to 350°F (180°C). Slice the leeks into thin rings and carefully rinse them before patting them dry.
Heat some olive oil in a pan on medium, and add the leeks. Cook for 10 minutes before adding the spinach (washed and coarsely chopped). Add salt and pepper to taste and mix well.
Add a dollop of cream to the bottom of the cocottes and add the vegetables, then break an egg in each. Cover with the remaining cream.
Prepare a water bath by pouring at least a liter of boiling water into a hollow oven dish. Delicately place your cocottes in the water, and leave in the oven for 12 minutes.
Remove from the oven, and complete each cocotte with a spoon of salmon roe, shredded Nori leaf and a sprig of dill.
Serve immediately, with the lids on, and enjoy!