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Tired of boring side dishes? 😴 This Creamy Leek Fondue with Apple Cider is the elegant, melt-in-your-mouth side dish you NEED for your grilled salmon or any piece of fish! This classic French technique (Fondue de Poireaux) gets a subtle sweetness and aromatic depth from cooking the leeks in hard cider.
Take the humble leek, a fantastic, inexpensive winter vegetable—and transform it into an incredibly refined, sweet, and silky dish. Forget boring steamed greens!
The secret is a generous splash of hard apple cider (the alcoholic beverage, not vinegar or juice) which cuts through the creaminess and leaves a unique, light, and complex flavor that pairs perfectly with seafood.
You’ll learn essential French techniques like cleaning leeks, creating a bouquet garni with the scraps, and cooking until the leeks are absolutely melted and silky. A must-try recipe!
👇 FULL VIDEO TIMESTAMPS & RECIPE BELOW!
TIME STAMPS
0:00 – Intro & Why Leeks? (The “Boring Side Dish” Problem)
0:54 – Ingredients & The Secret: What Kind of Cider to Use
1:52 – Leek Preparation & Cleaning Hacks (Using Scraps for a Bouquet Garni!)
4:07 – Thinly Slicing Leeks & Shallots
5:15 – Cooking the Base: Butter, Shallots & Leeks
6:40 – The French Technique: Faire Fondre (Reducing the Leeks)
7:27 – Adding the Cider & Simmering
8:40 – The Final Touch: Adding the Cream
10:37 – Plating, Presentation & Tasting the Fondue
12:07 – Final Thoughts & Conclusion
INGREDIENTS
Leeks (as shown in the video)
Shallots
Butter
Cream
Hard Apple Cider (the alcoholic beverage)
Olive Oil
Coriander Seeds (Crushed)
Salt & Pepper
Method Highlights:
Thinly slice all vegetables.
Sweat shallots in butter and olive oil, then add leeks.
Cook leeks on medium het for 5 minutes.
season with salt, pepper and a teaspoon crushed coriander seeds
Add 200ml of hard apple cider (the beverage) and simmer for 25-30 minutes until almost all liquid is gone.
Stir in cream just before serving to finish.
Serve as a base for grilled salmon, pan-fried fish, or chicken!
#LeekFondue #FondueDePoireaux #CreamedLeeks #CiderRecipe #FrenchCooking #SideDish #SalmonPairing #HardCiderRecipe
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20 Comments
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COUPON CODE FCABLACKFRIDAY free electronic copy of our latest eBook " A Very French Christmas" with every course purchase.
Leeks are ridiculously expensive in the USA. Moreso than most other grocery items. We don't grow them here, so they're always imported, and always expensive, more so for reasons we aren't going to discuss. I don't avoid using them because I have a good job and can afford tiny luxuries that I understand that many cannot. I am very aware that my life is not the norm, and I am grateful for the bounty I enjoy. Leeks are wonderful vegetables, but for Americans, it's more mindful spending than subsistence food. If you substitute onions, I'm not judging. When it isn't a payday week, I'm doing the same.
Looks great … thanks
Cider is wine !
Hey Stefan, you are the man!
Yes to the French video!
❤️ le poireau !
Thank You Stephane for shooting an intro that shows your enthusiasm 😊
Thanks for another new recipe To try! "To let then fall". I like that and it's neat how sometimes in other languages, the words perfectly describe what's happening. Cabbage is similar, there's so much at the beginning and the chopped leaves just "fall" as they cook, quickly flattening into half the original pile.
We'll have to try this one. We enjoy asparagus with parmesan cheese and olive oil.
YES, so much a video in french, thanks 😉
Um, where is the actual recipe? Ingredients, quantities (if not obvious), timing (as appropriate)? I do enjoy the videos, but I cannot translate it to life without it being on paper.
I ADORE leeks!
Just a couple of points, when washing them, I find bashing them on the side of the sink helps remove any firmly stuck bits of dirt and grit.
And when cooking, do not take your eyes off them for a second, and keep stirring. They burn incredibly easily, so you must keep them moving to prevent them sticking.
They are perfect alone (I particularly love poireaux vinaigrette) and as a delicious accompaniment to fish, eggs, poultry or meat. They also smell heavenly while cooking.
Love to have a phrase book in French for culinary terms!
PLEASE do a video in French; your accent will enhance the experience!
How did the sailors save their ship?
They got rid of the leeks…😊
Happy Thanksgiving my friend!
Incredible! I love leeks and this is now going into regular rotation on my menus. Thanks!
Leeks, yes!!!!
OMG…. will have to try this. Love leeks. do notice that French cooking uses shallots more than onions. an explanation would be great