Bouquet garni for meat dishes

Bouquet garni for meat dishes

By
From
Botanical
Photographer
William Meppem

Ingredients

Quantity Ingredient
1 large leek, white part only
2 celery stalks, halved lengthwise
4 rosemary sprigs
10 black peppercorns
2 bay leaves
1 large garlic clove, sliced

Method

  1. Slice open the leek lengthwise, taking care not to cut all the way through, and separate into individual sheets. On a flat surface lay out 4 sheets of leek, allowing the sheets to overlap slightly. Spread the remaining ingredients evenly over the leek sheets. Starting at the end closest to you, begin to roll the leek over the herbs, firmly holding in the filling as you go, until you are left with a tight parcel. Tie the ends with string to finish.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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