Braised Leeks and Bottarga Butter

Preparation info
  • Serves


    as a side
    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

Not the sexiest of vegetables but, given a little love, leeks can be truly transcendent. Bottarga, the cured grey mullet roe from Sardinia, is one of Nick’s favourite products. It adds an intense salty richness and totally transports you to the southern Mediterranean.


  • 250 g butter, softened
  • 150 g bottarga
  • 6 large leeks


First make the bottarga butter: put the softened butter into a bowl and grate in 100g of the bottarga. Mix to combine, then put on to a sheet of cling film in a rough cylinder shape and roll tightly. Place in the fridge to set.

Preheat the oven to 160°C. Trim, split and thoroug