Baby leeks with truffle butter sauce and a garlic and herb crumb
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Russell Brown’s stunning vegetarian starter recipe is simple to prepare but, thanks to a few sophisticated techniques and ingredients, will taste like you’ve spent hours in the kitchen. Cooking the leeks sous vide results in a wonderful, tender texture which contrasts perfectly with the crisp crunch of the garlic crumb, with the creamy truffle sauce adding an extra touch of luxury. If possible, prepare the vegetable stock a day in advance to give it plenty of time to infuse.
First published in 2015
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Ingredients
Metric
Imperial
Baby leeks
- 600g of baby leeks, after peeling and trimming
- 9g of Maldon salt
- 18g of butter
Vegetable stock
- 2 fennel bulbs
- 1 stick of celery
- 1 leek, large
- 1 onion, medium
- 1 bunch of flat-leaf parsley
- 1 tbsp of fennel seeds, level
- 1 star anise
- water
Truffle butter sauce
- 20g of truffle, fresh or paste
- 100ml of Noilly Prat vermouth
- 250ml of white wine
- 125g of unsalted butter
Garlic and herb crumb
- 100g of ciabatta, ground into coarse crumbs
- 1 garlic clove, finely crushed
- 1 tbsp of flat-leaf parsley, finely chopped
- olive oil, for frying
SAVE RECIPE
Equipment
- Chamber sealer
- Water bath
Method
1
Begin by preparing the stock. Slice and wash the vegetables and place them in a large pan. Add the parsley, fennel seeds and anise to the pan and pour over enough water to just cover. Bring to the boil, then reduce the heat and leave to simmer for 30 minutes place. Store the stock with vegetables left in for several hours or ideally overnight
- 2 fennel bulbs
- 1 stick of celery
- 1 leek, large
- 1 onion, medium
- 1 bunch of flat-leaf parsley
- 1 tbsp of fennel seeds, level
- 1 star anise
- water
2
Preheat a water bath to 85℃
3
Arrange the baby leeks in a vacuum bag so they lie in a single layer, using multiple bags if necessary. Add the butter and salt to the bags, ensuring there is even dispersal between the leeks. Seal the bags and cook in the water bath for 35 minutes
- 600g of baby leeks, after peeling and trimming
- 9g of Maldon salt
- 18g of butter
4
Meanwhile, fry the breadcrumbs in the olive oil until just starting to brown, then add the garlic and cook for a minute longer. Remove the crust from the heat and stir in the parsley, then season to taste and tip onto kitchen paper to drain
- olive oil, for frying
- 100g of ciabatta, ground into coarse crumbs
- 1 garlic clove, finely crushed
- 1 tbsp of flat-leaf parsley, finely chopped
5
To make a reduction for the truffle sauce, combine the alcohols in a medium pan and reduce to approximately 75ml. Pass the vegetable stock through a fine sieve and add 750 ml to the pan, continuing to heat until the liquid has reduced by a further two thirds
- 100ml of Noilly Prat
- 250ml of white wine
6
For the truffle butter sauce, transfer one tablespoon per person of the reduction into a small saucepan and gently warm. Whisk in the unsalted butter and finish with the fresh grated truffle or black truffle paste, if preferred
- 125g of unsalted butter
- 20g of truffle, fresh or paste
7
To serve, remove and drain the baby leeks and divide them evenly between six warm plates. Spoon over the truffle sauce and finish with the garlic and herb crumb
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