Combining different textures creates a culinary sensation of a completely new dimension. In this dish, which works equally well as a side and on its own, silky, soft, firm and crunchy elements are all married on the plate.
Dried leek: Clean the green part of a leak thoroughly. Separate the leaves and dry at 80°C for a couple of hours.
Sous-vide leak: Cut the white part of a leek into coins. Place them into a bag and taste with salt, bay leaf and pear syrup. Vacuum seal the bag and sous-vide at 65°C for 2 hours.
Sautéed leek: Thoroughly clean and finely chop a leek. Gently fry in some olive oil. Taste with salt and cover with water. Simmer until soft.
Charred leek: Halve a leek lengthwise and thoroughly clean it. Char it in a smoking hot pan. Taste with fleur de sel.
Assemble by placing pieces of sous-vide leek and dollops of sautéed leek next to the charred leek. Decorate with dried leek and pea sprouts.
This week, I’m proud to refer to myself as a food expert for Nau.ch. On this occasion, I’ll share with you five plant-based dishes, one for every week day. Yesterday, I presented a dish featuring cauliflower and tofu. Tomorrow, I’ll share a vegan variation of s’mores with you.
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