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.
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