Charred Leek

Introducing the exquisite land and sea Charred Leek (Poireaux Brûlée) appetizer. Stuffed with crab meat-seaweed butter compound, seasoned with mango-brunoise vinaigrette, and topped with bread tuile. A sophisticated twist on the classic poireaux vinaigrette found in traditional bistros, this dish takes the flavors to a whole new level. The process of charring the leeks adds a deep caramelized smokiness, complemented by a subtle sweetness and a soft, succulent texture that is simply irresistible. Inspired by the legendary French chef Eric Fréchon, this recipe is a true gastronomic delight filled with elegance and decadence. Stay tuned to discover the secrets behind this exquisite dish and learn how to recreate this culinary masterpiece in your own kitchen. It's a culinary experience you won't want to miss!

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Poireaux brûlée

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Leeks

Since leeks grow in the dirt they are often full of hidden dirt that is most likely stuck around and inside the greener sections of the leek. Cut off the root end (or leave it on for cosmetic purposes) and remove the first outer leave. Cut off end of the leek dark leaves and discard. Locate the intersection of the light green stem and dark leaves and make a cut. Use light green stem for the the dish and what's left for the stock.
Slice leeks in half lengthwise and soak in lukewarm water for 15 min; drain and repeat until water comes out clean. Drain leeks upward roots side up. Leeks can be stored in the refrigerator for up to 4 days in a sealed ziploc bag.

Seaweed Butter

Seaweed butter as many other flavored butters can be found in your local gourmet specialty food suppliers. Break down dry seaweed and mix in a food processor with butter and salt. Use at room temperature. Flavored butter can be made in advance and be kept refrigerated for a couple of weeks or frozen for months.

Mango Vinaigrette

Mango vinegar can be subbed for passion fruit vinegar. Another option would be making your mango vinegar from scratch with mango puree mixed with white wine vinegar to taste. To make lemon supreme: cut slices off the ends of the citron. Stand citrus upright and use a sharp knife to remove peel and pith in sections, cutting down sides from top to bottom, rotating. Cut along either side of membranes to release segments. Whisk mango vinegar with oil. Add chopped lemon segments along with the lemon juice. Add a splash of water if necessary. Season with salt and Timut pepper. Timut peppercorns, relative of the Szechuan peppercorn, come from deep within Nepal, packed full of crisp grapefruit and citrus aromas that are guaranteed to brighten up this one of a kind land & sea dish.

Bread Tuiles

Bread tuiles can be subbed for melba toast @Vichyssoise soup recipe.
Heat up a large frying pan and make small rounds. Since the mixture contains lot of moisture, it'll take a few minutes for the tuiles to get any coloration. Tuiles can be made in advance and stored at room temperature in a sealed container.

Charring Leeks

Turn broiler or salamander on. Lightly oil baking tray and leeks. An aluminum foil sheet can be used to protect the baking sheet. Place leeks under the broiler at about 4-inch/10 cm above the heat. Rotate leeks every so often as it roast – this process should take 30 min.
Check leeks doneness by inserting a tooth pick; it should not meet any resistance. Once charred on all sides, turn the oven off and lower the tray – leave door ajar and leave leeks to rest for 10 minutes more.

Seasoning

Add butter when leeks are lukewarm. With a sharp knife, make a deep incision in each leek to form like a pirogue shape. Season the flesh with salt and Timut pepper. Spread some of the soften seaweed butter inside the still warm leeks.

Plating

Spread crab meat following the leek incision. Top crab with a heavy tablespoon of mango vinaigrette. Garnish with bread tuiles and seaweed pieces. Serve immediately.

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