- 600 g of minced leek (white part only)
- 120 g of chopped onions
- Honey vinegar
- 175 g of Époisses
- 100 g of cream
- 3 eggs
- 20 deveined and diced shrimp
- Two shallots
- 100 g of butter
- Olive oil
- Ground pepper
Brown the minced leek and chopped onions in olive oil over low heat for 15 minutes.
Deglaze with 2 teaspoons of honey vinegar. Set aside.
Melt the Époisses in a saucepan with the crème fraiche. Let if cool a little and add the 3 eggs. Mix with the leek, then add the shrimp.
Immediately cook in ramekin dishes au bain-marie for 20 minutes at 200 °C (level 6-7).
Serve warm with a beurre blanc sauce made as follows:
Reduce 2 dl white of wine and 2 dl of honey vinegar with the shallots. Add 4 teaspoons of honey and then 6 tablespoons of thick cream. Season it and whip with 100 g butter.
Serve with a glass of Bourgogne Aligoté.