Poached leeks vinaigrette and pangrattato

Poached leeks vinaigrette and pangrattato
  • Serves icon Serves 8
  • Time icon Hands-on time 20 min

A classic French starter recipe to add to your dinner party repertoire, perfect if you’ve got a heavy main course.

Nutrition: per serving

Calories
288kcals
Fat
25.8g (11.2g saturated)
Protein
2.7g
Carbohydrates
10g (2.5g sugars)
Fibre
2.4g
Salt
1.4g
Calories
288kcals
Fat
25.8g (11.2g saturated)
Protein
2.7g
Carbohydrates
10g (2.5g sugars)
Fibre
2.4g
Salt
1.4g

Ingredients

  • 6 small-medium leeks
  • 150g unsalted butter
  • 1 litre good quality fresh vegetable stock (see tip)

For the vinaigrette

  • 1 tbsp dijon mustard
  • 1 tbsp red wine vinegar
  • 1 small shallot, very finely chopped
  • 60ml extra-virgin olive oil
  • Squeeze lemon juice

For the pangrattato

  • Big glug extra-virgin olive oil
  • 80g dried breadcrumbs
  • Finely grated zest 1 lemon
  • Small bunch fresh flatleaf parsley, finely chopped

Method

 

  1. Halve the leeks lengthways, then slice each length in half across the width. Rinse (see Know-how) and pat dry. Heat the butter in a large frying pan until melted and foaming, then add the leeks. Cook for 5 minutes, turning occasionally, until golden in patches. Add the stock and bring to the boil, then turn the heat down to a gentle simmer and cover the surface with a disc of baking paper (known as a cartouche). Poach the leeks for 20-25 minutes until very tender.
  2. Meanwhile, combine the mustard and vinegar in a bowl or jug, then add the shallot and season well. Whisking continuously, drizzle in the 60ml oil to make a dressing. Add lemon juice to taste. Set aside.
  3.  For the pangrattato, heat a big glug of oil in a small frying pan. Add the breadcrumbs with some seasoning, then cook over a medium heat, stirring, until golden. Toss through the lemon zest and parsley.
  4. Serve the leeks with a little of the stock, drizzled with the vinaigrette and sprinkled with the pangrattato.

delicious. tips

  1. Use vegetable stock if serving vegetarians, but a good fresh fish stock or chicken stock adds a wonderful depth of flavour to this dish.

  2. Make the dressing up to 3 days in advance, then keepin the fridge in a sealed jar. Shake well before serving.
    Make the pangrattato without adding the parsley and keep in an airtight container for 1-2 days, or freeze in a sealed food bag for up to 1 month. Defrost, then stir the parsley through just before serving.
    You can poach the leeks 12 hours in advance, then cool and chill until needed. Reheat briefly in a pan with a splash of stock and a knob of butter until warmed through.

  3. Leeks can hide the dirt in their layers so once you’ve sliced the leeks, rinse well under cold running water.

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