Recipe: Young Leeks and Salmon Cannons

1 In a couscous steamer or large pot of water, cook your leeks until 3/4 cooked, then refresh them and press firmly, and arrange them folded in half on a baking sheet.

2 In a large pan, melt the butter and olive oil, when hot, place your salmon strips, salt and pepper them and turn them carefully for just 30 seconds on each side, remove to the side and transfer to paper towels.

3 Put this pan back on the heat, warm it slightly, then arrange your leek cannons, salt and pepper them and brown them 5 minutes on each side and transfer them to your work surface to cool slightly.

4 When still warm, open them and place your salmon strips in the middle, then close them as they were before and arrange them flat in an oven-safe dish.

5 Still in the same pan, heat your liquid cream, salt (lightly), pepper and add a zest of nutmeg, bring to boiling, pour in 50g (1.75 oz) of Comté, remove from heat, whisk, then coat each cannon with a spoon, sprinkle the remaining 50g (1.75 oz) of Comté on top and place in the oven under the grill for about ten minutes, serve hot.
As you will understand, this recipe has the advantage of being prepared in the morning for the evening or even the day before for the next day (then leave in a hot oven for 20 minutes)
Furthermore, after that your imagination should make the difference in the contents of these cannons: scallops, langoustine tails, lobster, mussels or smoked duck breast, diced poultry, seared foie gras, etc.
now as usual you have the base, it's up to you to........play