Rocamadours with leeks

Peel and wash the leeks and slice thin; keep half of one leek for decoration. Cut up the mint with scissors. Melt the butter in a saucepan and cook the leeks and mint, covered, on a low light. Add a little water. Season with salt and pepper. Cut the remaining half leek into angled slices. Blanch (10 min) and drain. Roll the Rocamadours in flour and fry in olive oil (1 min on each side). In two plates, distribute and arrange the leek mixtures. Place two Rocamadours on each plate and surround with leek slices. Serve immediately. Accompaniment Languedoc Collioure