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Prep time
30 minutes
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Cook time
1 hour 6 minutes
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Serves
6
Author Notes
This exquisite dish, Braised Leeks with Smoked Eel and Caviar, is a creation by Chef Antoine Gras of Les Barmes de l'Ours. It beautifully combines the delicate flavors of braised leeks with the richness of smoked eel and the luxurious touch of caviar. The dish is a harmonious blend of textures and tastes, perfect for a sophisticated dining experience. —damianotrulli
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Ingredients
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8 leeks
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200 g smoked eel
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100 g shellfish juice
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60 g egg yolks
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10 g mustard
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420 g grapeseed oil
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80 g rice vinegar
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Olive oil
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Thyme, garlic, and salt
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For Plating:
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Slices of smoked eel
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16 asparagus shavings
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16 quail eggs
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24 nasturtium leaves
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16 rye bread rounds
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50 g caviar
Directions
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Leek Preparation:
Blanch the leek whites for 6 minutes in boiling water.
Create aluminum foil packets with the leeks, olive oil, garlic, thyme, and salt.
Cook in a fireplace ember or in the oven at 320°F (160°C) for 1 hour.
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Eel Mayonnaise:
In a Thermomix or blender, mix the smoked eel, shellfish juice, egg yolks, and mustard until smooth.
Gradually add the rice vinegar and grapeseed oil while mixing at high speed for 1 minute 30 seconds.
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Plating:
Spread the eel mayonnaise at the bottom of the plate.
Arrange the braised leeks on the plate.
Place the soft-boiled quail eggs on the leeks.
Harmoniously distribute the caviar on the leeks.
Add pieces of smoked eel, nasturtium leaves, and dried rye bread rounds.
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