Grilled leek, buckwheat, pear, ribot milk vinaigrette & trout roe
A grilled leek, accompanied by buckwheat, pear, ribot milk vinaigrette and trout roe, promises a surprisingly balanced dish. This recipe is the brainchild of AHPÉ chef Idir Fseil.
Serves 4
Preparation time: 35 min
Cooking time: 25 min
- 2 leeks
- 100 g buckwheat
- 1 pear
- 1 bunch chervil
- 2 sprigs mint
- Violet mustard sprouts (or any herb from your market gardener)
- 30 g trout roe
- ½ lime (juice)
- olive oil
- Salt
Leek green oil
- 40 g leek greens
- 40 cl olive oil
- Salt
Ribot milk vinaigrette
- 35 cl ribot milk (or plain yoghurt)
- ½ lime (juice)
- 10 cl leek green oil
- Salt
1 - Prepare the leeks: separate the whites from the greens and rinse well. Cut the whites in half lengthwise. Grill them for 15 min on a plancha (or in a frying pan) on both sides with salt and olive oil, placing a weight on top (a medium-sized frying pan or another pan). The leeks should be well grilled and melting.
2 - Leek green oil: in the bowl of a blender, add the leek green, olive oil and salt, and blend until smooth. Strain the oil through a fine sieve (or coffee filter) until clear.
3 - Virgin buckwheat: roast the buckwheat in the oven at 180°C (th. 6) for 10 min. Leave to cool. In a bowl, combine the diced pear, roasted buckwheat, chervil and mint leaves, olive oil, salt and lemon juice. Season to taste.
4 - Ribot milk vinaigrette: mix ribot milk, leek green oil, lemon juice and salt in a bowl. Set aside in a cool place.
5 - Presentation: place the grilled leeks on a flat plate. Pour the buckwheat sauce over the entire surface. Place the trout roe on top, along with a few chervil shoots, mint leaves and violet mustard. Place a few pear cubes on top. Add a dollop of ribot milk vinaigrette to the side and finish with a little leek green oil over the whole plate.
