Grilled leeks and leek juice

This recipe for Grilled Leeks and Leek Juice is by Frédéric Molina, chef at theAuberge du Moulin de Léré. Discover the ingredients and step-by-step preparation instructions.

• Serves 4
• Preparation time: 1 h 30
• Cooking time: 5 h 35
• Resting time: 2 months

Ingredients for Frédéric Molina's Grilled Leeks and Leek Juice

This recipe uses leeks in three ways: lacto-fermented, char-grilled and in concentrated juice, accompanied by a wild boar ham and walnut oil sauce.

For the leeks with salt

• 2 kg leeks
• 50 g garlic
• 50 g ginger
• 120 g salt
• 5 g chili pepper

For the grilled leeks

• 4 large leeks

For the sauce

• Wild boar ham (sufficient quantity)
• Leeks with salt
• Leek juice
• Walnut oil

Frédéric Molina's preparation of Grilled Leeks and Leek Juice

Here's how to prepare this recipe. You'll need to plan ahead: leeks in salt require two months' cellar aging.

The leeks in salt

1. finely chop the leek greens.
2. Add the garlic and ginger using a Microplane grater, the salt and chili powder.
3. Using gloves, stir several times until the leek juices are released.
4. Strain on contact and leave to stand overnight.
5. The next day, stir again and place in a jar, crushing the leek to release the juice.
6. Strain on contact and seal the jar (do not vacuum-seal). Leave to age for at least two months in a cellar.

Grilled leeks

1. Wash the leeks thoroughly and remove the greens (keep them for the juice).
2. Steam them for about 20 minutes.
3. Place them on the coals in the fireplace and roast until the surface is almost black.
4. Make two transverse incisions, 1 cm from each end of the leek, then connect them with a cut lengthwise to open the first two leaves.
5. Remove the core of the leek, lightly toast it over coals, then cut it into 1 cm pieces.
6. Replace these pieces inside the leek and close the opening.

Leek juice

1. grill the leek greens over an open fire.
2. Put them in a round pot and moisten to the top.
3. Cook for at least five hours, then strain and reduce to a very brown, aromatic nectar.

The sauce

1. Cut the ham into regular 5 mm cubes (a dozen per portion).
2. Finely chop the equivalent of 2 tablespoons of leeks with salt.
3. At the last moment, mix together per portion: 1 teaspoon ham cubes, 1 teaspoon leeks with salt, 1 tablespoon leek juice, 1 teaspoon walnut oil.

Finishing and garnishing

1. Keep the grilled leeks and sauce warm.
2. At the last minute, place a warm leek in the center of the plate and drizzle with sauce.