Cod crumble with almonds

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4 cod steaks (200 g x 4)
4 leeks
100g butter
100g of flour
50 g flaked almonds
Salt pepper


Preheat the oven to 210°C.

Wash the leeks carefully and slice them. Place them in the basket of a steamer and place the cod steaks on top. Cook for 20 minutes.

Prepare the crumble dough: mix the butter with the flour and almonds. Pepper. Line a baking tray with parchment paper and spread the dough. Bake for 5 minutes, until the crumble is golden brown.

Wash, dry and chop the chives. Place a bed of leeks on 4 plates, add a cod steak and cover with almond crumble. Sprinkle with chives. Serve immediately.

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