French-style Leeks

Ingredients

• 100 g Leek (white and green part, washed, cut in half lengthwise then into 3 cm pieces)
• 1 petite Shallot (finely chopped)
• 150 ml Dry red wine (preferably a fruity French wine)
• 150 ml Thick crème fraîche (30% MG) (at room temperature)
• 10 g Unsalted butter (in small piece)
• 15 ml Extra virgin olive oil (for the initial cooking)
• 15 ml Cognac (or brandy) (added before the wine and at the finish)
• to taste Salt
• to taste Freshly ground pepper

Instructions

1. Prepare the leek

   Wash the leek thoroughly under running water, remove any damaged leaves, cut it in half lengthwise then slice into 3 cm pieces.

   Time: PT5M

2. Sauté the aromatics

   In the pan, heat the olive oil and butter over medium heat. Add the leek pieces (white) and lightly brown on all sides, then add the finely chopped shallot and the green leek diced.

   Time: PT5M

3. Season and flambé the cognac

   Sprinkle with a pinch of salt, generously grind pepper from the mill, then pour in the cognac. Let the alcohol evaporate for a few seconds.

   Time: PT1M

4. Simmer in red wine

   Pour in the red wine, cover the pan immediately and let simmer over low heat for 15 to 20 minutes, until the liquid has reduced significantly and the leek is tender.

   Time: PT18M

5. Incorporate the cream

   Remove the lid, add the crème fraîche, stir gently and let reduce another 3 to 4 minutes until you obtain a silky sauce that coats the leeks.

   Time: PT4M

6. Plating

   Place the two leeks side by side on a warm plate, drizzle with sauce, add an extra splash of cognac and finish with a turn of freshly ground pepper.

   Time: PT2M

Nutrition Facts

Calories

440

Protein

3 g

Carbohydrates

15 g

Fat

80 g

Fiber

2 g