Leeks, camelina, spinach and hazelnut filling, black tea caramel
For a comforting recipe to prepare all winter long, chef Thibaut Spiwack was inspired by leeks. This seasonal vegetable, combined with black tea caramel and spinach-hazelnut filling, offers a contrast between bitterness and sweetness.
This recipe for Leeks, camelina, spinach and hazelnut stuffing, black tea caramel by Thibaut Spiwack, chef at Anona restaurant in Paris, is from Gault&Millau magazine n°12. Discover the ingredients and step-by-step preparation instructions.
- Serves 8
- Preparation time: 20 minutes
- Cooking time: 20 minutes
Ingredients for Thibaut Spiwack's Leeks, camelina, spinach and hazelnut stuffing, black tea caramel
This recipe features roasted leeks, black tea caramel and a spinach and hazelnut stuffing. Here are the ingredients.
For the roasted leeks
- 1 kg leeks
- 2.5 cl camelina
- fine salt
Black tea caramel
- 10 g black tea
- 30 cl water
- 30 g sugar
- 6 cl vinegar
For the spinach and hazelnut filling
- 400 g spinach shoots
- 58 g chopped hazelnuts
- 1 shallot
- 3 cl camelina oil
The dressing
- 40 g hazelnut paste
- 40 g chopped hazelnuts
Preparation for Thibaut Spiwack's Leeks, camelina, spinach and hazelnut stuffing, black tea caramel
Here are the steps to follow for the chef's leek recipe. Simple to make, it takes just 40 minutes to surprise and delight your guests.
- Roast leeks. Preheat oven to 200°C. Wash the leeks thoroughly. Coat with camelina oil and season with a little salt. Bake for 20 minutes, until tender and lightly colored.
- Black tea caramel. Infuse black tea in hot water for 6 minutes. Make a "gastric reduction" by heating the sugar and vinegar to a caramel-like consistency. Deglaze with the black tea infusion to obtain a syrupy sauce.
- Spinach and hazelnut filling. peel and chop the shallot. Sweat in camelina oil. Add the spinach shoots and let them fall slightly. Leave to cool, then chop coarsely. Mix with chopped hazelnuts.
- Finish and dress. Slice open the roasted leeks and fill them inside and out. Drizzle with black tea caramel. Add a touch of hazelnut paste and sprinkle with crushed hazelnuts for crunch.
Has this recipe inspired you to discover the chef's cuisine? Read the Gault&Millau review of Anona (2 toques).
This recipe is taken from Gault&Millau Magazine n°12. Find this issue on newsstands or in our online store.