Charred Leeks And White Asparagus, Hazelnuts And Milk Skin
Charred leeks and white asparagus: discover this molecular gastronomy recipe by the famous London-based chef Nuno Mendes and try to make it at home!
01 April, 2012
Type of dish
Season & Occasion
1 HR 0 MIN
4 each, large and soaked in water to remove the dirt
2 l, fresh
200 g, roasted, peeled
30 gr, salted
2, soft boiled
As needed, Carbonised
100 g, peeled, roasted
Grape Seed Oil
from 2 lemons
Red Vein Sorrel
To taste, picked
For Charred vegetables
- Grill the leeks until they get quite dark on the outside and vacuum pack them so that they continue to steam and cook through.
- Peel the outer layers until the centres are exposed and reserve the outer layers for the ash emulsion.
- Cut the leeks into 5cm rounds and season with salt and hazelnut oil.
- Peel the white asparagus and trim the tails, season with salt and rosemary and wrap them in aluminium foil.
- Roast them in a pan over a low to medium heat until the asparagus is cooked through and begins to char a little bit and also steam at the same time.
- Cut the asparagus into 7,5 cm pieces and reserve for plating.
For Roasted hazelnuts
- In a shallow non-stick pan melt the butter and gently roast the hazelnuts until they become nicely caramelized and golden brown.
- Reserve for plating.
- Milk skin
- Empty the milk into a very wide, deep pot, turn the heat on the lowest setting possible and gently warm the milk up until a skin starts to form on the surface.
- Once this skin has thickened slightly, detach it from the sides of the pan with a palette knife and gently lift it from the pan with the tips of your fingers to make sure it doesn't break.
- Place it in between pieces of baking paper brushed with single cream.
- Repeat this several times until the milk completely evaporates and the skins become too thick and yellow.
- Reserve for plating.
For Leek ash emulsion
- With a hand blender, whisk all of the ingredients together except for the oils in a deep and narrow round container.
- Slowly add the mixed oils until everything is smoothly emulsified into a black mayonnaise.
- Adjust seasonings and reserve.
- Dot some of the leek ash emulsion around a shallow plate, scatter the warm leeks and asparagus around and cover with large pieces of milk skin.
- Spoon some roasted cracked hazelnuts around the plate and sprinkle with red vein sorrel.
- Season with Maldon salt and drizzle with hazelnut oil.
- Serve warm.