Scallop/Leek/Ash: Braised Leek

For the Braised Leek

• leek bottoms, see ‘for the leeks’ above
• 100 g salted butter

Place the leek bottoms in a sous vide bag with the butter. Compress on full and steam for 30 minutes. Leave to cool in the bag. When needed, cut in half lengthways and char in a hot pan, cut-side down until black. Place in the oven at 100°C for 5 minutes to finish warming through.