Charred Leeks With Girolles And Leek Mayonnaise
This recipe features a delightful combination of flavors and textures. The charred leek oil adds a smoky richness, while the leek mayonnaise brings a creamy tanginess. The grilled leeks and tender girolles provide a satisfying bite, complemented by the crispy croûtons. This dish is a luxurious treat for the senses, perfect for a special meal or gathering.
— Constant Cookbook
Ingredients
- 4 leeks
- 800ml/1⅓ pint vegetable oil
- 55g/2oz pasteurized egg yolks
- 1 tbsp Dijon mustard
- 500g/1lb 2oz leek oil (from above)
- 4 tsp white wine vinegar
- 2 tsp lemon juice
- 1 medium leek
- and pepper salt
- 1 thin baguette
- 2-3 tbsp olive oil
- 2 egg yolks
- or butter, for frying vegetable oil
- 50g/1¾oz small girolles ( chanterelle mushrooms
- 100ml/3½fl oz vegetable stock
- vinaigrette (made from 3 tbsp olive oil, 1 tbsp white wine vinegar
- few sprigs chives
- few sprigs chervil
- and pepper salt
Instructions
- For the charred leek oil, heat a griddle. When hot, add the leeks cut-side down and cook until charred. Turn the leeks over and cook on the other side until soft. Place in a bowl with the oil and leave in a warm place (ideally around 50C/122F) for 4-5 hours. Then leave overnight to infuse. Strain the oil before using.
- For the leek mayonnaise, in a food processor, blend the egg yolks and mustard to combine. With the motor running add the leek oil in a thin steady stream until the mixture emulsifies to form a mayonnaise. Add the white wine vinegar and pulse to combine. Season with salt, pepper and a little lemon juice, to taste. Store in the fridge until ready to serve.
- For the leeks and girolles, season the whole leek with salt and pepper and place on a hot griddle until charred all over and soft. Transfer to a baking tray and cover with cling film to keep warm.
- Season the baguette slices with salt and pepper and brush with olive oil. Toast both sides on the griddle to make croûtons.
- Warm the remaining leek oil in a small pan set over a low heat. Gently lower the egg yolks into the oil and poach very gently for about six minutes.
- Heat the butter in a frying pan and, when foaming, fry the girolles until soft. Add the vegetable stock, then turn off the heat and stir a little vinaigrette into the mixture.
- To serve, cut the warm leek in half and remove the blackened outer layer. In shallow bowls, toss the leek in the remaining vinaigrette. Place the egg yolks on top, followed by the mushrooms and a spoonful of leek mayonnaise. If desired spoon over some of the cooking liquor from the mushrooms.
- Garnish with the toasted baguette and herbs.
Cook Time
1H
Yield
Serves 2
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