Whole leek 1kg
Unsalted Butter 0,120 kg
Hazelnut oil 0,030g
Rice Vinegar 0,020g
Xantham gum 0,001g
Soy Lecithin 0,009g
Salt as needed
Maldon salt as needed
1. Roast the hazelnuts over a tray on a preheated oven at 160oC for 15 minutes, turning the
tray side at every 5 minutes.
2. Scroll the roasted hazelnuts over a sieve with a cheesecloth in order to completely peel. Reserve some for decoration and let the remaining over water during one night at the fridge.
3. On the next day, blend 0,6kg of water and hazelnuts in a blender and pass through a chinois covered with a thin cheesecloth. Season it with salt and reserve.
4. Wash the leeks well over running water and carefully remove any left of soil that may remain. Remove the roots and portion the leek white parts on 11cm cylinders then cut on a half. Reserve all the green parts for the charred extract.
5. Vacuum seal the portioned leek with butter, sage and salt. Cook at 85oC in a water bath or steam oven for 45 minutes.
6. Char the remaining green parts of the leek oven with a charcoal grill until the edges achieve a nice burned end. Blend it with the remaining water in the blender and repeat the same process of filtering from the hazelnut milk above.
7. Take 0,3kg of charred extract and blend again with hazelnut oil, rice vinegar and xanthan gum over at least 1 minute. Season it with salt and reserve.
8. With a hand mixer, mix the hazelnut milk with soy lecithin on low speed to make a nice foam.
9. On a plate, put the slow cooked leeks on the middle, round side down. Top with the charred leek vinaigrette, roasted hazelnuts and maldon salt. Finish with hazelnut foam and serve immediately.