Leeks with sauce gribiche

Leeks with sauce gribiche

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

When in season, young leeks are full of flavour and cook until meltingly tender. Here I’m baking them in a foil parcel to seal in all the flavours. It is important to check that the leeks are tender right through; if they are undercooked the dish won’t taste the same. The acidity of the gherkins and capers in the sauce offsets the sweetness of the leeks perfectly.

Ingredients

Quantity Ingredient
4 young leeks
olive oil, to drizzle
sea salt
freshly ground black pepper
1 bunch thyme
4 garlic cloves
50g butter, in pieces

Sauce gribiche

Quantity Ingredient
4 free-range medium eggs
1 teaspoon dijon mustard
25ml white wine vinegar
250ml vegetable oil
30g capers, drained, rinsed and chopped
30g gherkins, chopped
1 tablespoon parsley, chopped

Method

  1. Heat the oven to 160°C. Remove the outer leaves from the leeks and trim the root end, being careful to keep it intact as this will hold the leek together during cooking. Make two lengthways cuts through the top third of each leek to access any grit, then wash the leeks thoroughly. Drain and pat dry with kitchen paper.
  2. Lay a large sheet of strong foil in a roasting tin. Place the leeks side by side on the foil, drizzle with olive oil and season with salt and pepper. Scatter over the thyme sprigs and garlic cloves, and dot with the butter.
  3. Lay another sheet of foil on top and then fold the edges of the two pieces of foil together to create a sealed parcel. Bake for 1 hour or until the leeks are tender.
  4. Meanwhile, for the sauce, lower the eggs into a pan of boiling water and simmer for 8–9 minutes. Drain. Cool under running cold water, then peel and finely dice the eggs; set aside. In a separate bowl, whisk the mustard and wine vinegar together, then slowly add the oil, whisking to emulsify the sauce. Fold in the chopped capers, gherkins and parsley, then the diced hard-boiled eggs.
  5. Serve the baked leeks with the sauce gribiche.
Tags:
The Kitchin Restaurant
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