Grilled leek, buckwheat, pear, ribot milk vinaigrette & trout roe

Idir Fseil | 3/1/23

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.