Scallop/Leek/Ash: Leek Purée

For the Leek Purée

• leek middles, see ‘for the leeks’ above
• 100 g salted butter
• 50 ml

Melt the butter in the oil in a hot pan. Add the leeks and cook until translucent. Lower the heat a little and gently cook the leeks until nicely caramelised. Add the chicken stock to deglaze. Place in a blender and blend until completely smooth.

Pass through a chinoise. Season with a little salt if necessary.