Charcoal-Roasted Leeks
Leek Ash, Hazelnut Oil, Toasted Hazelnuts
Chef Alex Raij of Saint Julivert Fisherie | Brooklyn
Yield: 12 servings
Adapted by StarChefs | MONTH YEAR
INGREDIENTS
Leek Ash:
2 outermost layers of 12 Holland leeks, cut into 4-inch segments
1 cup hazelnut flour
1½ teaspoons salt
¼ teaspoon black Indian salt
Emberred Leeks:
12 Holland leeks, cut into 3-inch “batons”
2 cups neutral chicken or vegetable stock
3 tablespoons lemon juice
1 cup Spanish olive oil
Salt
To Assemble and Serve:
Hazelnut oil
Chopped toasted hazelnuts
Salt
METHOD
For the Leek Ash:
Prepare and heat a charcoal oven. On a sheet tray, spread leek segments and char 30 minutes; remove from oven and cool. Into a food processor with remaining ingredients, crumble charred leeks. Process until leeks are completely pulverized and mixture resembles an ashy dust. Store in an airtight container in a cool, dry place.
For the Emberred Leeks:
Prepare and heat a charcoal oven. On a sheet tray, spread leek “batons” and char 30 minutes. Remove outer layer of Emberred Leeks with your hand by either slipping out the tender insides or slitting the emberred outer layers with your hands to access the tender insides. In a nonreactive container, combine stock, lemon juice, and oils and season aggressively with salt. Add the warm, tender leek insides, and let cool. Cover and refrigerate.
To Assemble and Serve:
Bring marinating Emberred Leeks to room temperature. Pluck out and plate leeks. Drizzle with hazelnut oil and garnish with Leek Ash. Season with salt.
