Leek fondue braised in cider with cream

Trim the roots and the dark green tops from the leeks; the rinsed green parts can be kept as a casing for a bouquet garni.

Slit the leeks lengthwise without cutting through, open the leaves and rinse out the dirt under water.

Slice the leeks thinly, and slice the shallots the same way.

Crush about a teaspoon of coriander seeds in a mortar to release the flavour, without making a powder.

Over medium heat, melt the butter with about half a tablespoon of olive oil in a saute pan.

Add the shallots and cook about a minute.

Add the leeks in stages, mix with the shallots and sweat over medium heat for five minutes, until they reduce in size, without browning.

Season with a little salt, the crushed coriander and black pepper, and mix.

Add 200 ml cider and simmer gently 15 to 20 minutes.

Keep cooking until almost all the liquid is gone and the leeks melt in the mouth; about 25 to 30 minutes in all.

Just before serving, add about three heaped tablespoons of cream and reduce gently three to four minutes until creamy but dry-ish.

Serve as a mound with grilled or pan-fried salmon on top.