Leeks and Lentils
Courtesy of Chef Mike Licharson from Gather
Marinating leeks infuses umami-rich flavour to a multi-textural dish. Purchase chipotle concentrate at a specialty food store.
Ingredients
LEEK MARINADE
1 cup chipotle concentrate
3/4 cup white sugar
1 cup white wine vinegar
1 cup miso
1/4 cup chili oil
2 cups water
BRAISED LEEKS
1-3 whole leeks, clean and trimmed
1 cup leek marinade
FENNEL SOFRITO
2 cups fresh fennel, brunoise
2 cups leek, brunoise
2 cups carrot, brunoise
4 cups white onion, brunoise
2 cups celery brunoise
1 cup fresh garlic finely chopped
2 cups olive oil
1 cup tomato paste
3 Tbsp smoked paprika
1 tsp chili flakes
3 cups white wine
3 cups vegetable stock
2 Tbsp kosher salt
BELUGA LENTILS
4 cups soaked beluga lentils
8 cups vegetable stock
FRISÉE SALAD WITH DIJON VINAIGRETTE
1 cup smooth Dijon mustard
1 cup white wine vinegar
1 1/2 cups canola oil
1 1/2 cups olive oil
5 garlic cloves, minced
1 1/2 Tbsp kosher salt
1 cup water
BURNT LEEK ASH
8 cups chopped leeks
Method
LEEK MARINADE
1. In a blender, add all ingredients and blend.
2. Transfer to the fridge.
BRAISED LEEKS
1. Cut the green top of the leek from the white bottom.
2. Cut the whites into 3″ pieces lengthwise. Remove outerlayers to get 1″ diameter rounds.
3. Place the leeks into a baking pan.
4. Preheat the oven to 300°F.
5. Pour over marinade to cover the leeks halfway, cover with foil and bake for 1 hour or until tender (test with a knife).
6. Leave to cool in marinade then remove and set aside.
FENNEL SOFRITO
1. Using a sharp knife, cut all vegetables finely.
2. On medium heat, add olive oil to large saucepan. Add all vegetables except garlic and cook for 30-45 minutes until the liquid has evaporated and the vegetables start to brown.
3. Add garlic and cook for another 5-10 minutes.
4. Add chili flakes, paprika, and tomato paste and cook for 10 minutes.
5. Add wine and reduce by 3/4.
6. Add vegetable stock and cook for another hour to reduce.
7.Season with salt to taste.
BELUGA LENTILS
1. Soak lentils overnight at room temp in cold water.
2. Strain and wash with cold water.
3. Add lentils to the warm veg stock and simmer for 45 min- 1 hr. Once soft strain from any stock remaining and allow to cool.
4. Store in fridge.
FRISÉE SALAD WITH DIJON VINAIGRETTE
1. To a blender, add dijon, vinegar, garlic and salt and blend until smooth.
2. Stream in oil slowly to emulsify.
3. Add water to stabilize and loosen consistency.
BURNT LEEK ASH
1. Carefully separate all green parts of leeks and wash well.
2. Place in oven, on the top rack at 350°F for 1 hour.
3. Reduce heat to lowest possible temp. and leave to dry out overnight.
4. Add the dry and blackened leeks to high powered blender and blend on high until a fine powder consistency.
5. Store at room temp.
ASSEMBLY
1. Cut cooled leeks into thirds width-wise.
2. Heat 9 pieces of the leek coins in a 300°F oven for 5-6 minutes covered with olive oil.
3. Heat 1/2 cup of sofrito in a pan with heated olive oil and sauté for 2-3 minutes.
4. Add 1 cup of cooked beluga lentils, mix well, then add 2 oz of vegetable stock and mix.
5. Add 2 heaping tablespoons of finely chopped parsley.
6. Add kosher salt and black pepper to taste.
7. Place lentils on a serving plate.
8. Remove hot leeks from the oven and lay on top. Mix a few leaves of frisée with 2 Tbsp of Dijon vinaigrette and place around hot leeks.
9. Dust burnt leek ash over frisée to garnish.
Yield 1 serving