(4 unit(s)-> casserole dish of 24 cm ø) Heat butter, sauté leek in it, add curry, stir until the leek has collapsed a little bit. Add millet, steam briefly.
Add vegetable broth and simmer on low heat for about 20 minutes, stirring occasionally. Cool the mixture a little bit.
Mix egg, beaten, 2/3 of the Parmesan, nutmeg and salt into the quantity, pour into the lightly greased mold and smooth.
Sprinkle hazelnuts and remaining Parmesan on top.
Bake for 15 min in the middle of the oven heated to 200 °C.