Scallop/Leek/Ash: Leek Purée

Preparation info
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By Sat Bains

Published 2012

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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.