Leek, praline vinaigrette & mustard crumble

Serves 6

Preparation time: 20 min

Cooking time: 50 min

4 large leeks
1.5 l pot-au-feu stock (or, failing that, a pot of salted water)

Mustard crumble

100 g salted butter
50 g flour
25 g sugar
150 g hazelnut powder
50 g breadcrumbs
150 g wholegrain mustard

Praline vinaigrette

150 g hazelnut praline
15 cl cider vinegar
10 cl hazelnut oil
Salt

1 - Prepare the leeks: remove the green part of the leeks and wash them, avoiding cutting them. Plunge them into the stock (or salted water) and simmer for 30 min. Remove the leeks with a skimmer, drain and leave to cool on a clean kitchen towel.

2 - Prepare the crumble: preheat the oven to 170°C (gas mark 5-6). In a food processor, blend the softened salted butter, sugar and flour. Add the hazelnut powder, breadcrumbs and mustard. Blend until smooth. Crumble onto a baking tray and bake for 10 min. Remove the baking sheet from the oven and, using a fork, crumble the crumble. Bake again until golden-brown (approx. 10 min), then remove from the oven and leave to cool.

3 - Prepare the vinaigrette: in a bowl, whisk the praline with the cider vinegar. Gradually add the hazelnut oil and a pinch of salt.

4 - Presentation: slice the leeks and arrange in a dish. Generously add the vinaigrette and, at the last moment, the mustard crumble.

These recipes might interest you

Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

More information

Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

Read