Charred leeks with crab-seaweed butter, mango vinaigrette and bread tuile
Bruno Albouze · ♥ 818 likes · 19.2K views · 5 min video
Read about leeks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- leeks
Remove the first couple of outer leaves from the leeks; wash and save the healthy greens for stock or soup.
Clean the white parts in lukewarm water: soak, scrub and repeat until the water runs clear.
- mango vinegar
- olive oil
- lemon supreme
- salt
- Timut pepper
Whisk mango vinegar with olive oil; add chopped lemon supreme and its juice; season with salt and Timut pepper.
- water
- olive oil
- flour
- salt
For the bread tuile, mix water, olive oil, flour and salt; rest, then cook. Store in a sealed container with silica gel packets.
If the tuiles lose crispness, recrisp in the oven at 300F (150C) for about five minutes.
- oil
Turn on the broiler; lightly oil the baking tray and the leeks, with no parchment or baking mat.
Broil the leeks, rotating every five minutes or so, until completely darkened and soft inside, about 30 minutes.
- crab meat
Make an incision, add the seaweed butter to melt, then spread over crab meat, the mango seasoning and the bread tuiles.
Filling and finishing