Ingredients
Units Scale
- 2 large leeks (bottoms and green tops removed), white parts only cut into 3 inches / 7 cm sections
- 50ml extra virgin olive oil
- Soubise sauce, as required
- Chive oil, as required
- Grated aged Comté cheese, as required
- Fresh finely minced chives, as required
- Crisy onions, as required
Instructions
- Preheat a sous vide water bath with a circulator to 84c/183f.
- Whilst the water is heating prepare the leeks. Trim the bottom ends off and the green tops (you can keep these for vegetable stock/broth). Slice the white hearts into 3 inches / 7 cm sections. Rinse them thoroughly in cold water whilst pressing the sides to ensure the interiors are washed out.
- Once washed, pat the leek sections dry. Season with salt and pepper and place into a vacuum bag. Add the olive oil and seal.
- Place into the water bath and cook for 1 hour. Remove and torch with a blowtorch (optional).
- Serve onto the Soubise sauce and dress with grated comté cheese, crispy onions and freshly minced chives. Finish the dish with a few drops of chive oil.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Sous Vide
- Cuisine: French