THE MUSTARD-CHARRED LEAVES

(Our Play on Braised Leeks with Vinaigrette)

THE MUSTARD-CHARRED LEAVES

Ingredients: 3 Large Leeks (halved lengthwise), 1 tsp Black pepper, 1 tsp Salt, 1 tbsp Dijon mustard, 1 tbsp Sherry vinegar, 3 tbsp Olive oil, 50g Butter...

Ingredients

  • 3 Large Leeks (halved lengthwise)
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 1 tbsp Dijon mustard
  • 1 tbsp Sherry vinegar
  • 3 tbsp Olive oil
  • 50g Butter

Cooking Method

  1. The Scorch Place leeks cut-side down in butter; fry on high heat until the edges are blackened and charred.
  2. The Bloom Whisk mustard, vinegar, and oil in a bowl; add a tiny 10ml splash of hot butter from the pan to release the aromatics.
  3. The Marriage Add 50ml water to the leek pan; cover and steam for 8 minutes until soft.
  4. The Final Flourish Drench the hot leeks in the mustard silk; top with raw hard-boiled egg crumbles.

Cuisine: French

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