Grilled leeks, matcha sauce and pistachio praline
Rather than sipping his matcha, chef Benoît Cadot of Marseille's Prémices restaurant makes a sauce to accompany leeks and a pistachio praline. A recipe where green predominates.
This recipe from Benoît Cadot, chef at the Prémices restaurant in Marseille, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments over the past 18 months, and have shared their favorite recipes with us. Discover the ingredients and preparation steps to makeGrilled Leeks, Matcha Sauce, Pistachio Praline, Green Oil and Wild Arugula.
Serves 6
Preparation time: 40 min
Cooking time: 30 min
Rest: 30 min
Ingredientsfor Benoît Cadot 's grilled leeks with matcha sauce
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6 medium-sized leeks (or green asparagus in season )
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1 bunch wild arugula (lightly peppered )
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1 lemon
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Olive oil
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Flower of salt
For the matcha sauce
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½ white onion
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30 g white button mushrooms
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1 clove garlic
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6 cl white wine
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15 cl clear poultryconsommé
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10 cl milk
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20 g butter
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20 g quality matcha tea
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Olive oil
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1 tsp. white vinegar
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Sal t
For the pistachio praline
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100 g pistachios
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3 tbsp. sunflower oil
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2 tsp. white vinegar
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Sal t
For the green oil
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50 g spinach
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1 bunch parsley
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3 tbsp. sunflower oil
Steps for Benoît Cadot 's grilled leeks with matcha sauce
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Leeks: Pare them, keeping only the white (the green can be used to make broth or burnt leek powder). Cook the leeks in boiling salted water . Check for doneness; leeks should be tender.Plunge theminto icedwater to stop cooking. After 5 min, wring them out well, then cuttheminto10 cm sections.Set aside at room temperature.
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Matcha sauce:
- Chop the onion, mushrooms and garlic clove. Sweat the onion without browning in a dash of olive oil for 2 min, then add the garlic and mushrooms. Fry for a further 2 min without browning, then add the butter and let it foam. Deglaze with white wine and reduce by half. Add the poultry stock and reduce by half.
- In a bowl, dilute the matcha tea with the milk. Add thediluted matcha to the previous preparation , turn off the heat and leave to infuse for 30 minutes.
- Blend and add the vinegar. Adjust the seasoning. The result should be a smooth, creamy sauce.
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Green oil:
- Blanch spinach and parsley leaves (keep stems for stock) separately in boiling salted water for 2 min. Immediately plunge into iced water to fix the chlorophyll. drain and squeeze out as much water as possible.
- Blend at full speed in a food processor with the sunflower oil for 3 min, then transfer to a cold container set over ice cubes (to cool as quickly as possible and fix the chlorophyll in the green products).
- Strain through a fine sieve (without pressing), recovering only the green oil. The solid part can be used in another preparation (a green mayonnaise, for example).
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Pistachio praline: Lightly roast the pistachios in the oven at 160°C for 6 min, stirring occasionally. Cool to room temperature. Blend the pistachios and add a drizzle of sunflower oil, white vinegar and salt. Adjust seasoning if necessary. Keep at room temperature until ready to serve.
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Cooking the leeks: Lightly salt and oil the leeks, thentoast them in afrying pan. Season with olive oil, lemon juice and fleur de sel.
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Presentation: Place a spoonful of praline at the bottom of the plate. Overlap the leeks . Warm the matcha sauce and arrange it on the side. Place a dot of green oil in the middle of the sauce. Season the arugula with olive oil, lemon and fleur de sel. Arrange harmoniously on the leeks.
Has this recipe inspired you to discover Benoît Cadot's cuisine ? Read the Gault&Millau review of Prémices.
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