Leeks with vinaigrette from chef Hugo Richier

Europe 1 12:42 p.m., January 29, 2022

Ingredients:

-6 large leeks, -Gros Sel gris de Guérande PM-150 g shallots-200 ml cider vinegar -75 ml olive oil -75 ml sunflower-type neutral oil-50 g honey mountain-1 organic lime or yellow lemon -100 gr of Piedmont hazelnuts-1 can of parsley-1 can of mint-1 can of coriander-Kampot peppercorns-Fleur de sel if necessary

Roast the Piedmont hazelnuts in the oven for 10 min at 180°C. Leave to cool and move on to the rest of the recipe. While waiting for the shallots to disgorge, crush the hazelnuts in half.

Not a big fan of green?

Using a knife, cut the tops, remove half of the green leeks, incise the other half in half. In order to remove the soil, immerse the leeks for 10 minutes on the incised side, gravity will do the rest. In a saucepan, place the leeks (cut them in half if necessary), cover with plenty of water, bring to a boil covered and lower the heat then leave to cook over high heat for 25 min. Pierce the whites, they must be tender.

Remove the leeks and cool them with a few ice cubes.

Then drain them on absorbent paper, and remove the layers that come off, these are the most stringy.

: to be made while the leeks are cooking Wash, peel then finely chop the shallots. It's time to let go of these emotions, it's normal! Reserve 100 gr in a container with a little water and salt to disgorge them for 10 min. Mix the vinegar, oils, honey and pepper. Drain the shallots, and add them to the vinaigrette.

: Wash and drain the mint, parsley and coriander. 

Dust off granny's old dish!

Cut the leeks in half lengthwise and place them heart side up.

Mix the vinaigrette, and pour over the leeks.

Zest the lemon all over the dish, then squeeze it evenly.

Add the mixture of herbs to your liking of course, and finally the hazelnuts.Twist possible with oysters from Normandy, to open minute and put on the leeks.Serve it with a raw cider, at the table!