Leek maki with trout roe vinaigrette

In her revisited maki recipe, chef Maëllie Poynard replaces rice with leek whites, and makes an oil from the greens.

This recipe by Maëllie Poynard, chef at the Origine restaurant in Gouy-en-Artois, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 20 min
Cooking time: 25 min
Resting time: 8 h

Ingredients for leekmaki

5 whole leeks
10 nori seaweed leaves
30 cl sunflower oil
100 g trout roe
12 cl sweet pepper vinegar
Edible flowers
Salt and pepper

Steps for the leek maki

The day before, wash the leeks in clean water, then separate the greens from the whites. Blanch the greens, then plunge them into an ice-water bath. Drain and dry.
Using the tip of a knife, lightly prick the leek whites, then place them on an ovenproof dish and season with salt and pepper. Bake in a preheated oven at 170°C for 20 minutes. Leave to cool.
Make the leek oil: mix the greens with sunflower oil and filter either with a kitchen towel or a coffee filter, collecting the oil in a container (be careful, the greens must be completely dry before use).
To make the makis: place half the leeks on cling film lined with nori seaweed, then place the other half on top and roll up tightly to form a sausage. Tie the ends together tightly (if in doubt, apply a second layer of cling film), then plunge the roll into a bowl of iced water and chill overnight.
On the big day, prepare the trout roe vinaigrette: in a small bowl, mix the trout roe with the sweet pepper vinegar and sunflower oil.
Garnish: cut approximately 2 cm slices from the film-coated leeks, arrange on plates and remove the film (this should be done while the leeks are still very cold, and with a very sharp knife to ensure a clean finish). Add salt and pepper, then the trout egg vinaigrette, a few edible flowers and a dash of leek oil.

Further information

Origine, 16 rue de Monchiet, 62123 Gouy-en-Artois
12/20 in the Livre des 109
Read Gault&Millau's review of Origine

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