Scallop/Leek/Ash: Braised Leek

Preparation info
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By Sat Bains

Published 2012

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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.